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BIIAB Level 2 Award in Cooking Theory and Practice

Summary

This qualification is designed for anyone wishing to have the basic knowledge and skills necessary to plan, prepare and cook meals in a safe and efficient and effective way.

The qualification will provide candidates with the processes and procedures needed by anyone working in a kitchen of catering environment.

Duration

60 guided learning hours

Details

The qualification covers eight key subject areas, including:

  • Cooking methods and their effects on foods

  • Cooking meat and fish

  • Making soups, stocks and sauces

  • Cooking a variety of vegetables, beans and pulses

  • The presentation of cooked foods

  • Menu planning

  • Creating and maintaining an effective working environment

  • Vegetarian and gluten-free cooking

 

There is also additional information on:

  • Preparing and cooking pastry nutrition

  • Healthy eating and food intolerances

  • Basic bread and cake-making techniques

 

Assessment:

  • Internally assessed practical activities

  • A multiple choice exam paper

Recommended Training materials: BIIAB Level 2 Award in Cooking Theory and Practice Handbook

Qualification title: BIIAB Level 2 Award in Cooking Theory and Practice (QCF)

Level: 2

QAN: 500/7536/6

Credit: 6

Qualification type: QCF

Part of an apprenticeship: No

Regulation purpose: B. Prepare for further learning or training and/or develop knowledge and/or skills in a subject area

Regulation sub purpose: B2. Develop knowledge and/or skills in a subject area