Designed for learners who wish to develop their cookery and kitchen skills as part of preparation and progression to a career in the hospitality and catering sector or to gain lifelong kitchen skills and cookery skills. This qualification aims to give learners the skills and confidence to enjoy cooking meals at home, to apply skills to new recipes to continue cooking for themselves and their families and to inspire others. Learners will develop their cooking skills by exploring recipes for nutritious meals. Each recipe will be underpinned with knowledge about planning and sourcing food, hygiene and food safety. Learners will develop the skills and knowledge required to cook different elements of a meal and to serve them at the same time.

Operational End Date: 30.09.2018 
Certification End Date: 30.09.2020

The purpose of the qualification is to give learners an opportunity to develop skills in and knowledge of professional cookery as preparation for employment and further training in the sector. Learners have the opportunity to use a wide range of ingredients to prepare a range of dishes however the qualification does not confer workplace competence.

This qualification develops learners' knowledge and understanding of the legal and social responsibilities of a personal license holder. Achievement of a regulated Level 2 Award for Personal Licence Holders is a necessary prerequisite for anyone who wishes to apply for a Personal Licence under The Licensing Act 2003 (England and Wales).

This qualification is designed for learners who wish to learn more about becoming a barista and the skills involved in order to be successful within the hospitality and catering sector. Learners will achieve and gain knowledge from learning outcomes which include understanding the range of drinks offered by baristas, how to set up and operate a barista work station, understanding how to prepare and serve drinks and being able to clean and check equipment and work area. 

The TQUK Level 2 Certificate in Hospitality and Catering Principles suite of qualifications was originally developed in collaboration with People 1st to develop the knowledge required to work in the hospitality industry. The qualifications are therefore suitable for learners in employment or seeking employment in the industry. Several pathways are available so that the qualification meets the requirements for a wide range of job roles.

The TQUK Level 2 Certificate in Hospitality and Catering Principles suite of qualifications was originally developed in collaboration with People 1st to develop the knowledge required to work in the hospitality industry. The qualifications are therefore suitable for learners in employment or seeking employment in the industry. Several pathways are available so that the qualification meets the requirements for a wide range of job roles.

Operational End Date: 30.11.2019 
Certification End Date: 30.11.2020 

The TQUK Level 2 Certificate in Hospitality and Catering Principles suite of qualifications was originally developed in collaboration with People 1st to develop the knowledge required to work in the hospitality industry. The qualifications are therefore suitable for learners in employment or seeking employment in the industry. Several pathways are available so that the qualification meets the requirements for a wide range of job roles.

The TQUK Level 2 Certificate in Hospitality and Catering Principles suite of qualifications was originally developed in collaboration with People 1st to develop the knowledge required to work in the hospitality industry. The qualifications are therefore suitable for learners in employment or seeking employment in the industry. Several pathways are available so that the qualification meets the requirements for a wide range of job roles.

The purpose of the qualification is to develop learners' knowledge and understanding of the principles which underpin professional cookery. These include safe working environments, food safety, teamwork and handling and cleaning knives.

The TQUK Level 2 Certificate and Diploma in Professional Indian Cusine qualifications are designed for both amateur cooks and professionals with no experience of Indian cuisine, to develop the knowledge and skills, to cook Indian food to a professional standard. Topics covered will include spice blending and cooking methods including using the Tandoori oven and open flame grill. Preparation, cooking and finishing of vegetables, meat, fish, pulse, sauce, and poultry will also be covered in the context of fresh Indian food. The purpose is to prepare learners for employment as a fusion curry chef in a professional restaurant, cafe, pub, corporate canteen or school kitchen, or to apply the culinary skills as an amateur cook.

Operational End Date: 30.11.2019 
Certification End Date: 30.11.2021 

The purpose of this qualification is to develop the skills of learners who are working towards employment in a role which includes cooking in a professional kitchen. The units develop skills required in professional cookery including food safety, working effectively in a team, handling knives and preparing and cooking a range of foods such as poultry, breads, soups and hot sauces.

The TQUK Level 2 Certificate and Diploma in Professional Indian Cusine qualifications are designed for both amateur cooks and professionals with no experience of Indian cuisine, to develop the knowledge and skills, to cook Indian food to a professional standard. Topics covered will include spice blending and cooking methods including using the Tandoori oven and open flame grill. Preparation, cooking and finishing of vegetables, meat, fish, pulse, sauce, and poultry will also be covered in the context of fresh Indian food. The purpose is to prepare learners for employment as a fusion curry chef in a professional restaurant, cafe, pub, corporate canteen or school kitchen, or to apply the culinary skills as an amateur cook.

The purpose of this suite of TQUK Level 2 NVQ Diplomas is to develop and confirm learners’ skills and competences in a variety of job roles within the hospitality sector. There is a choice of qualifications designed to meet the needs of different parts of the sector. Learners may use the qualifications to confirm their competence in a job role, progress to further training including apprenticeships or to further vocational qualifications.

The purpose of this suite of TQUK Level 2 NVQ Diplomas is to develop and confirm learners’ skills and competences in a variety of job roles within the hospitality sector. There is a choice of qualifications designed to meet the needs of different parts of the sector. Learners may use the qualifications to confirm their competence in a job role, progress to further training including apprenticeships or to further vocational qualifications.

The purpose of this suite of TQUK Level 2 NVQ Diplomas is to develop and confirm learners’ skills and competences in a variety of job roles within the hospitality sector. There is a choice of qualifications designed to meet the needs of different parts of the sector. Learners may use the qualifications to confirm their competence in a job role, progress to further training including apprenticeships or to further vocational qualifications.

The purpose of the qualification is to develop the skills and competence of learners who are employed in a role which includes cooking in a professional kitchen. The mandatory and optional units develop skills and competence required in professional cookery including food safety, working effectively in a team, handling knives and preparing and cooking a range of foods such as poultry, breads, soups and hot sauces.

This qualification is suitable for learners in employment or seeking employment in the industry in a role which involves supervisory duties. It gives an introduction to the principles of supervisory skills in the hospitality sector.

The purpose of the qualification is to develop the skills of learners who are working towards employment in a role which includes cooking in a professional kitchen. The units develop skills required in professional cookery including supervisory skills, practical gastronomy, preparing and cooking a range of foods including meat, vegetables, desserts and dough products It does not confirm workplace competence.

This qualification develops the skills and competences required to work at a supervisory level in the hospitality industry including areas such as supervising the work of others, developing working relationships, control of resources, maintaining security and maintaining health, hygiene and safety. The purpose is to confirm competence to support learners who are already in or are working towards a supervisory role in the hospitality sector.

Operational End Date: 30.11.2019 
Certification End Date: 30.11.2021

The purpose of the qualification is to develop the skills and competence of learners who are employed in a supervisory role which includes cooking in a professional kitchen. The mandatory and optional units develop skills required in professional cookery including developing working relationships, cooking a range of complex dishes, producing healthier dishes and developing menus.

The  purpose  of  the  qualification  is  to  develop  learners’  knowledge  and  understanding  of  aspects  of management and other topics relevant to the hospitality and tourism industry. Areas covered include principles of sustainable development, planning and managing tourism, hospitality and tourism operations, the function and structure of resort operations and more.

This qualification is designed for learners who wish to learn more about professional wedding planning management within the hospitality and catering sector. Learners will achieve and gain knowledge from eight mandatory units which include an introduction to professional wedding management, UK wedding traditions and customs, Chinese wedding traditions and customs and master of ceremony skills. 

This qualification is desined to further develop knowledge and understanding of a range of aspects of the tourism and hospitality industry including contemporary development theory, international development, international tourist destinations and location culture.