This qualification is aimed at those working or who are seeking to start a career in food preparation and cooking. It can be taken whilst in the workplace to allow hands on experience as you train. It is aimed at chefs and cooks who may be cooking and reheating food that is bought in and that requires little or no preparation. This could be in more mainstream restaurants or in some parts of public sector catering.

This qualification has been developed in association with People 1st, the Sector Skills Council for Hospitality, Leisure, Travel and Tourism and is based on the National Occupational Standards for the industry.

To achieve the full qualification learners must attain a minimum of 18
credits. Learners must achieve 10 credits from the mandatory units and the remaining 8 credits can come from the optional units.

Mandatory Units:

• Maintenance of a Safe, Hygienic and Secure Working Environment
• Working Effectively as Part of a Hospitality Team
• Maintain Food Safety When Storing, Preparing and Cooking Food