For the qualification you will need to complete 15 Units. Theory based Modules include: Developing skills for employment in the Hospitality Industry, Food Safety in Catering. Health and Safety in Catering and Hospitality. Healthier foods and special diets. Catering operations, costs and menu planning.
Practical based Modules include: Prepare and cook stocks, soups and sauces. Prepare and cook fruit and vegetables. Prepare and cook meat and offal. Prepare and cook poultry. Prepare and cook fish and shellfish. Prepare and cook rice, pasta, grains and egg dishes. Produce hot and cold desserts and puddings. Produce paste products.