To attain the qualification learners would have to gain a minimum of 56 credits.

This comprises of: 17 credits from the mandatory units:

  • Maintain food safety when storing, preparing and cooking food  (4 credits)
  • Maintain the health, hygiene, safety and security of the working environment  (4 credits)
  • Develop productive working relationships with colleagues. (9 credits)

You must gain a minimum of 39 credits from the optional units:

  • Produce healthier dishes (3 credits)
  • Cook and finish complex fish dishes (4 credits)
  • Cook and finish complex shellfish dishes (4 credits)
  • Cook and finish complex meat dishes (4 credits)
  • Cook and finish complex poultry dishes (4 credits)
  • Cook and finish complex game dishes (4 credits)
  • Cook and finish complex vegetable dishes (4 credits)
  • Prepare fish for complex dishes (3 credits)
  • Prepare shellfish for complex dishes (4 credits)
  • Prepare meat for complex dishes (4 credits)
  • Prepare poultry for complex dishes (3 credits)
  • Prepare game for complex dishes (4 credits)
  • Prepare, cook and finish complex hot sauces (4 credits)
  • Prepare, finish and present canapés and cocktail products (4 credits)
  • Prepare, cook and finish dressings and cold sauces (3 credits)
  • Prepare, cook and finish complex hot desserts (3 credits)
  • Prepare, cook and finish complex cold desserts (3 credits)
  • Produce sauces, fillings and coatings for complex desserts (4 credits)
  • Prepare, cook and finish complex soups (4 credits)
  • Prepare, cook and finish fresh pasta dishes (4 credits)
  • Prepare, cook and finish complex bread and dough products (4 credits)
  • Prepare, cook and finish complex cakes, sponges, biscuits and scones (5 credits)
  • Prepare, cook and finish complex pastry products (3 credits)
  • Prepare, process and finish complex chocolate products (5 credits)
  • Prepare, process and finish marzipan, pastillage and sugar products (5 credits)
  • Prepare, cook and present complex cold products (5 credits)
  • Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector (2 credits)
  • Contribute to the control of resources (4 credits)
  • Ensure food safety practices are followed in the preparation and serving of food and drink (5 credits)
  • Contribute to the development of recipes and menus. (4 credits)