• Principles of basic food preparation cooking skills and techniques
• Culinary challenge to display both precision and creativity
• Log of dishes prepared in the workplace with accurate recipes and time plans to provide evidence of range of competency and application within the work environment
• Working to menus in line with business requirements and advising of issues arising
• Food safety standards, practices and procedures, personal hygiene standards and correct knives and knife skills
• Legal requirements for a food business to apply a food safety management system based on the Codex principles of HACCP and allergen control management
• Stock checks, stock control and waste management.
• Setting up, preparing and cleaning their working environment.
• Correct preparation and selection methods when using meat, poultry, fish and vegetables in dishes
• Effective team work and communication skills
• Developing own skills an knowledge and recognising the impact on the business
• Control of risks to food safety and risks in working environment
• Recognise and use technology that supports the development and production of dishes and menu items in the employer’s kitchen and make safe use of said technology
• Basic dietary variations such as vegetarian, vegan and religious diets

• On the job skills training
• Off the job skills training
•  Level 1 and Level 2 Functional Skills in English & Maths.
•  Log of recipes dishes support and preparation
•  Planning, Target Setting and Feedback
•  Mock End Point Assessments.

End Point Assessment (after at least 12 months and successful completion of the above — complete the first 3 activities in any order):

• 90 minute on demand test (Multiple-choice test)
• 3 hour Practical observation (covering preparation & service)
• 2 hour Culinary challenge (main course and desert)
• Lastly, a 40 minute Professional Discussion focusing on the log of recipes leading to the certificate as a Pass or Distinction.