To achieve the full qualification candidates must achieve a total of 58 credits.

Candidates must achieve:

  • All of the mandatory units (13 credits)
  • A minimum of 45 credits from Section A

Mandatory Units

  • Maintain a safe, hygienic and secure working environment (3 credits)
  • Work effectively as part of a hospitality team (3 credits)
  • Maintain food safety when storing, preparing and cooking food (4 credits)
  • Maintain, handle and clean knives (3 credits)

Section A Optional Units

  • Prepare fish for basic dishes (4 credits)
  • Prepare shellfish for basic dishes (3 credits)
  • Prepare meat for basic dishes (4 credits)
  • Prepare poultry for basic dishes (4 credits)
  • Prepare game for basic dishes (4 credits)
  • Prepare offal for basic dishes (3 credits)
  • Prepare vegetables for basic dishes (4 credits)
  • Process dried ingredients prior to cooking (2 credits)
  • Prepare and mix spice and herb blends (2 credits)
  • Cook and finish basic fish dishes (4 credits)
  • Cook and finish basic shellfish dishes (4 credits)
  • Cook and finish basic meat dishes (5 credits)
  • Cook and finish basic poultry dishes (5 credits)
  • Cook and finish basic game dishes (5 credits)
  • Cook and finish basic offal dishes (5 credits)
  • Cook and finish basic vegetable dishes (4 credits)
  • Cook-chill food (3 credits)
  • Cook-freeze food (3 credits)
  • Prepare, cook and finish basic hot sauces (4 credits)
  • Prepare cook and finish basic soups (4 credits)
  • Make basic stock (3 credits)
  • Prepare, cook and finish basic rice dishes (4 credits)
  • Prepare, cook and finish basic pasta dishes (4 credits)
  • Prepare, cook and finish basic pulse dishes (4 credits)
  • Prepare, cook and finish basic vegetable protein dishes (4 credits)
  • Prepare, cook and finish basic egg dishes (3 credits)
  • Prepare, cook and finish basic bread and dough (5 credits)
  • Prepare, cook and finish basic pastry products (5 credits)
  • Prepare, cook and finish basic cakes, sponges, biscuits and scones (5 credits)
  • Prepare, cook and finish basic grain dishes (4 credits)
  • Produce healthier dishes (3 credits)
  • Prepare, cook and finish basic cold and hot desserts (4 credits)
  • Prepare and present food for cold presentation (4 credits)
  • Prepare, cook and finish Dim Sum (5 credits)
  • Prepare, cook and finish noodle dishes (4 credits)
  • Prepare and cook food using a Tandoor (4 credits)
  • Complete kitchen documentation (3 credits)
  • Set up and close kitchen (4 credits)
  • Order stock (4 credits)
  • Cook and finish simple bread and dough products (3 credits)
  • Liaise with care team to ensure that individual nutritional needs are met (3 credits)
  • Prepare meals to meet the requirements set for school meals (4 credits)
  • Employment rights & responsibilities in the hospitality, leisure, travel and tourism sector (2 credits)