Hospitality and Catering Principles (Professional Cookery – Food Preparation and Cooking) (L2) BTEC Specialist and Professional qualifications Syllabus

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Hospitality and Catering Principles (Professional Cookery - Food Preparation and Cooking) (L2) BTEC Specialist and Professional qualifications Syllabus

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Updates

25 October 2019 : Hospitality and Catering Principles (Professional Cookery – Food Preparation and Cooking) (L2) Syllabus is now available.

 BTEC Specialist and Professional qualifications Hospitality and Catering Principles (Professional Cookery – Food Preparation and Cooking) (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 – Food Preparation and Cooking). This qualification which helps boost learners’ career prospects by giving them the skills, knowledge and understanding that employers look for.

Units offered include principles of how to maintain, handle and clean knives, preparation, cooking and finishing of fish, meat, poultry and vegetable dishes, and principles of setting up and closing the kitchen.

You may find the part useful :p 

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