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Introductory Cookery

National Certificate in Hospitality (Introductory Cookery) - (Level 2)  

This qualification recognises the competence, knowledge, and skills required for cooking routine food dishes in a commercial kitchen.  It is awarded to people who are able to demonstrate a range of foundation cookery methods and a limited range of preparation techniques, using pre-prepared and ready prepared products, under supervision.

In order to provide choices for all those wishing to undertake this qualification, elective unit standards are included to enable candidates to choose from methods of cookery that match their establishment’s facilities and menu range.

The holder will have demonstrated the skills and knowledge to:

  • Comply with health and safety legislation
  • Minimise wastage
  • Handle and maintain knives
  • Clean food production areas and equipment, cutlery, crockery, and glassware
  • Practice food safety methods
  • Provide customer service and establishment information
  • Maintain a safe and secure environment

The holder will also have demonstrated knowledge of:

  • The hospitality industry
  • Basic employment law
  • Commercial cookery methods
  • Food contamination hazards and the methods used to control them
In addition, the holder will have demonstrated a range of interpersonal, personal presentation, customer care, numeracy, literacy, and teamwork skills required by workers in a commercial kitchen.

This qualification provides a pathway to:

  • National Certificate in Hospitality (Basic Cookery) (Level 3) [Ref: 0553] 
There is some commonality between the compulsory components of both qualifications.

Training Providers:

Below are a list of training providers who offer this qualification: