Hospitality and Catering Principles (Professional Cookery) (L2) BTEC Specialist and Professional qualifications Syllabus
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Updates
25 October 2019 : Hospitality and Catering Principles (Professional Cookery) (L2) Syllabus is now available.
06 June 2020 : All content for Hospitality and Catering Principles (Professional Cookery) (L2) has been updated.
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BTEC Specialist and Professional qualifications Hospitality and Catering Principles (Professional Cookery) (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). 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, principles of maintaining, handling and cleaning knives, and preparation, cooking and finishing of fish, meat, poultry and vegetable dishes.
You may find the part useful :p
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