BIIAB Level 2 Award in Cooking Theory and Practice

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.

60 guided learning hours

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

Level: 2

QN: 500/7536/6

Credit: 6

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