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:
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Cooking methods and their effects on foods
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Cooking meat and fish
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Making soups, stocks and sauces
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Cooking a variety of vegetables, beans and pulses
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The presentation of cooked foods
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Menu planning
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Creating and maintaining an effective working environment
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Vegetarian and gluten-free cooking
There is also additional information on:
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Preparing and cooking pastry nutrition
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Healthy eating and food intolerances
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Basic bread and cake-making techniques
Assessment:
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Internally assessed practical activities
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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