Hospitality and Catering Principles (Professional Cookery – Chinese Cuisine) (L2) BTEC Specialist and Professional qualifications Syllabus

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Hospitality and Catering Principles (Professional Cookery - Chinese Cuisine) (L2) BTEC Specialist and Professional qualifications Syllabus

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Updates

25 October 2019 : Hospitality and Catering Principles (Professional Cookery – Chinese Cuisine) (L2) Syllabus is now available.

06 June 2020 : All content for Hospitality and Catering Principles (Professional Cookery – Chinese Cuisine) (L2) has been updated.

Hospitality and Catering Principles Professional Cookery – Chinese Cuisine L2 Syllabus
2011

 BTEC Specialist and Professional qualifications Hospitality and Catering Principles (Professional Cookery – Chinese Cuisine) (L2) Syllabus

Specification

Here you’ll find support for teaching and studying the Level 2 BTEC Specialist Certificate in Hospitality and Catering Principles (Professional Cookery – Chinese Cuisine). This qualification, accredited on the Qualifications and Credit Framework (QCF), helps boost learners’ career prospects by giving them the skills, knowledge and understanding that employers look for.

Units offered include effective teamwork, food safety in catering, and principles of preparing, cooking and finishing dim sum, noodle dishes and rice dishes.

You may find the part useful :p 

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