BIIAB Level 2 Award in Cooking Theory and Practice

Award in

BIIAB Level 2 Award in Cooking Theory and Practice (ACTP)

Duration

Flexible Learning (60 guided learning hours)

Summary

● Provides basic knowledge and skills necessary to plan, prepare and cook meals in a commercial kitchen or catering environment ● Subjects covered include cooking methods, making soups, stocks and sauces, presentation, menu planning ● For those with some kitchen experience and/or BIIAB Level 1 Award in Essentials of Catering ● Practical workbook supports learners

Details

The BIIAB ACTP is designed for anyone planning, preparing and/or cooking meals in a kitchen or catering environment; preferably with some kitchen experience and/or holding the BIIAB Level 1 Award in Essentials of Catering (AEC) or other related qualifications, such as basic food hygiene. The BIIAB ACTP is available to all age groups working within a kitchen environment

The qualification will provide candidates processes and procedures needed by anyone working in a kitchen or catering environment and activities contained within the workbook will help them apply their knowledge. The Award covers eight key subject areas, including:

• cooking methods and their effects on foods
• cooking meat and fish
• making soups, stocks and sauces
• cooking a variety of vegetables, beans and pulses
• the presentation of cooked foods
• menu planning
• creating and maintaining an effective working environment
• vegetarian and gluten-free cooking

There is also additional information on:

• preparing and cooking pastry nutrition
• healthy eating and food intolerances
• basic bread and cake-making techniques

The BIIAB ACTP provides a progression route from the BIIAB Level 1 Award in Essentials of Catering (AEC) and to the BIIAB Level 3 Award in Kitchen Management. Successful candidates can also use the BIIAB ACTP as a foundation for progression onto the VRQ in Professional Cookery or other chef qualifcations