Aim Awards EL3 /L1 Get Ready For Work
Are you passionate about food and wanting to learn new skills and cook food from scratch?
Do you want a career in catering and hospitality that is both exciting and rewarding?
The AIM Qualifications provide opportunities for learners to develop their skills and knowledge, to enable them to start or build on a career in a range of catering and hospitality industries.
These qualifications cover different areas of catering and hospitality, including a range of different practical cooking skills, food hygiene and storage, serving food, developing communication and teamwork skills, and the principles of working in hospitality.
Learners will also be able to develop the essential communication, information technology, English and Maths skills they will need to succeed in the industry.
These qualifications have been designed to allow learners to achieve the size and level of qualification most suitable for their needs and relevant to their stage of learning, providing an opportunity to work towards qualifications in small steps.
VTCT Food, Beverage and Professional Cookery Skills
The Level 2 Diploma in Food, Beverage and Professional Cookery Skills includes all the required elements to work effectively as a junior or commis chef.
Learners must achieve all mandatory units which include:
Health and safety in catering and hospitality
Food safety in catering
Legislation in food and beverage service
Prepare and cook meat and offal
Prepare and cook fish and shellfish
Prepare and cook fruit and vegetables
Prepare and cook poultry
Principles of customer service in hospitality, leisure, travel and tourism
Giving customers a positive impression
Food service
Investigate the catering and hospitality industry
Produce biscuit, cake and sponge products
Prepare and cook rice, pasta, grains and egg dishes
Produce hot and cold desserts and puddings
Prepare and cook stocks, soups and sauces
Throughout this qualification, learners will develop their knowledge and understanding of relevant health and safety and how to plan for the preparation, cooking and finishing of a variety of dishes. Learners will develop knowledge of produce and ingredients as well as the skills and techniques used to prepare, cook and finish dishes. In parallel, learners will develop their communication and food service skills, their awareness of environmental sustainability and their commercial skills, all of which are valued highly by employers.
Learners could progress directly into employment as a Junior or Commis in a variety of contexts, which include: • Restaurants • Pubs • Visitor attractions • HM prisons • Hospitals and care homes.
