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

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

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Updates

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

 BTEC Specialist and Professional qualifications Hospitality and Catering Principles (Professional Cookery – Indian 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 – Indian 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, principles of preparing and cooking food using a tandoor, and principles of preparing and mixing spice and herb blends.

You may find the part useful :p 

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