Professional Cookery (Indian Cuisine) (L2) NVQ and competence-based qualifications Syllabus

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Professional Cookery (Indian Cuisine) (L2) NVQ and competence-based qualifications Syllabus

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Professional Cookery (Indian Cuisine) (L2)Syllabus

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Updates

25 October 2019 : Professional Cookery (Indian Cuisine) (L2)Syllabus is now available.

06 June 2020 : All content for Professional Cookery (Indian Cuisine) (L2) has been updated.

Professional Cookery Indian Cuisine L2 Syllabus
2010

 NVQ and competence-based qualifications Professional Cookery (Indian Cuisine) (L2)Syllabus

Specification

Pearson is the UK’s largest awarding organisation offering vocational and academic qualifications and testing, to employers, training providers, colleges, schools, and other places of learning in the UK, and in over 85 countries worldwide. Our specialist suite of qualifications include NVQs, Apprenticeships, WorkSkills, Functional Skills, Foundation Learning, as well as our exclusive range of BTECs, from entry level right through to Higher National Diplomas. This specification is Issue 2. Key changes listed in summary table on next page. We will inform centres of any changes to this issue. The latest issue can be found on the Pearson website: qualifications.pearson.com These qualifications were previously entitled: Edexcel Level 2 NVQ Diploma in Professional Cookery (QCF) Edexcel Level 2 NVQ Diploma in Professional Cookery (Preparation and Cooking) (QCF) The QNs remain the same. References to third party material made in this specification are made in good faith. Pearson does not endorse, approve or accept responsibility for the content of materials, which may be subject to change, or any opinions expressed therein. (Material may include textbooks, journals, magazines and other publications and websites.)

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