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QCA code: 100/5368/2
Certification end date: 31/7/2011
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Download the H295 framework document - which shows mandatory and optional units.
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1G1 : Maintain a safe, hygienic and secure working environment
2G3 : Maintain food safety when storing, preparing and cooking food
1G4 : Contribute to effective teamwork
2FC2 : Cook and finish basic shellfish dishes
2FC6 : Cook and finish basic offal dishes
2FC9 : Cook-freeze food
2FP5 : Prepare game for basic dishes
2NFPC4 : Prepare, cook and finish basic rice dishes
2NFPC6 : Prepare, cook and finish basic pulse dishes
2NFPC8 : Prepare, cook and finish basic egg dishes
2NFPC10 : Prepare, cook and finish basic pastry products
2NFPC12 : Prepare, cook and finish basic grain dishes
2NFPC14 : Prepare, cook and finish basic hot and cold desserts
2FC5 : Cook and finish basic game dishes
2FC8 : Cook-chill food
2FP2 : Prepare shellfish for basic dishes
2FP6 : Prepare offal for basic dishes
2NFPC5 : Prepare, cook and finish basic pasta dishes
2NFPC7 : Prepare, cook and finish basic vegetable protein
2NFPC9 : Prepare, cook and finish basic bread and dough products
2NFPC11 : Prepare, cook and finish basic cakes, sponges and scones
2NFPC13 : Prepare, cook and finish healthier dishes
2NFPC15 : Prepare and present food for cold presentation
2FC3 : Cook and finish basic meat dishes
2FC7 : Cook and finish basic vegetable dishes
2FC1 : Cook and finish basic fish dishes
2FC4 : Cook and finish basic poultry dishes
2FP3 : Prepare meat for basic dishes
2FP1 : Prepare fish for basic dishes
2FP4 : Prepare poultry for basic dishes
2FP7 : Prepare vegetable for basic dishes
2NFPC1 : Prepare, cook and finish basic hot sauces
2NFPC2 : Prepare, cook and finish basic soups
2NFPC3 : Make basic stock
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If you are interested in becoming approved with City & Guilds for an award similar to this, please see our becoming approved page.
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