Hospitality and Catering Principles (Kitchen Services) (L2) BTEC Specialist and Professional qualifications Syllabus

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Hospitality and Catering Principles (Kitchen Services) (L2) BTEC Specialist and Professional qualifications Syllabus

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Hospitality and Catering Principles (Kitchen Services) (L2) Syllabus

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Updates

25 October 2019 : Hospitality and Catering Principles (Kitchen Services) (L2) Syllabus is now available.

06 June 2020 : All content for Hospitality and Catering Principles (Kitchen Services) (L2) has been updated.

Hospitality and Catering Principles Kitchen Services L2 Syllabus
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 BTEC Specialist and Professional qualifications Hospitality and Catering Principles (Kitchen Services) (L2) Syllabus

Specification

Here you’ll find support for teaching and studying the Level 2 BTEC Specialist Certificate in Hospitality and Catering Principles (Kitchen Services). This qualification, which helps boost learners’ career prospects by giving them the skills, knowledge and understanding that employers look for.

Units offered include food safety in catering, preparing, cooking and finishing food, principles of maintaining efficient use of resources in the kitchen, and principles of setting up and closing the kitchen.

You may find the part useful :p 

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