Individual Candidate Workbook (COA Catering Schools 1, Level 2-3) Ed.3

This COA covers unit standards at Levels 2 and 3 about knowledge of the characteristics of commercial cookery methods and thier applications, preparing and planning to serve food for a special occasion and providing buffet service in a commercial environment. 

Unit standards:

• 13344 Demonstrate knowledge of the characteristics of commercial cookery methods and their applications (L2, C3, V3 )
• 6648 Prepare, plan and serve food for a special occasion (L3, C4, V3)
• 14439 Provide buffet service in a commercial hospitality environment (L2, C4, V4)

A further credit fee will be charged for results reported through HSI (does not apply to accredited schools and training providers).

Aimed at Levels 2 and 3 of the National Qualifications Framework (NQF), these Certificate of Achievement packs provide a comprehensive learning tool for candidates wanting to gain knowledge about the hospitality industry or wanting to improve their career options.

Please note:

• Schools must ensure they have the appropriate accreditation before using these resources.
• Unit 167 is a prerequisite for cookery units at Level 2 and above and should be successfully assessed before a candidate moves on to units in the cookery domain.