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 Qualifications 
 

1013HRC01

National Vocational Certificate Level 2 in Hospitality (Cook) 		View
 Assessment Standards  
1013--Hotel, restaurants and catering
Level 2
   101300031 Prepare and cook grain and pulse dishes 5.0  Credits
   101300033 Prepare, bake and finish simple bread and dough products 5.0  Credits
   101300032 Prepare and cook soups, stocks and sauces 7.0  Credits
   101300035 Prepare and finish simple sweet dishes 5.0  Credits
   101300030 Prepare, cook and finish eggs and egg dishes 5.0  Credits
   101300029 Prepare, cook and finish pasta and rice dishes 5.0  Credits
   101300028 Prepare and finish salad and fruit dishes 3.0  Credits
   101300027 Prepare, cook and finish meat, poultry and fish dishes 11.0  Credits
   101300026 Prepare and cook vegetables 6.0  Credits
   101300034 Prepare hot and cold sandwiches 4.0  Credits
Level 3
   101300024 Maintain professional kitchen standards: food preparation & cooking throughout the shift 6.0  Credits
   101300036 Complete kitchen shift effectively 6.0  Credits