Hospitality Professional
Cookery Level  Diploma
 Programme Factsheet
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This is the hospitality industry’s professional qualification for chefs who wish to show their
occupational competence by preparing, cooking and finishing a verity of complex dishes made
from fresh ingredients. These complex dishes need to have more than four components and show
a variety of techniques during the preparation and cook finish process. To achieve this qualification
you will need demonstrate how you contribute to controlling resources, developing working
relations within the team, and have a good understanding of health, hygiene and safety in the
working environment. You will need to have completed either your NVQ in professional cookery
level 2, 7061, 7062 or 7063 & have a minimum of 12-18 months industry experience.
This is not required if can show that you have the occupational competence working within
industry for a number of years.
 Framework Structure
All learners will need to achieve the following
mandatory units:
• Develop productive working relationships with
colleagues.
• Maintain the health, hygiene, safety and security
of the working environment
• Maintain food safety when storing, preparing
and cooking food
All learners will need to achieve the following
units:
• Prepare meat for complex dishes
• Prepare poultry for complex dishes
• Cook and finish complex meat dishes
• Cook and finish complex poultry dishes
• Cook and finish complex vegetable dishes
• Prepare, cook and finish complex soups
• Produce Healthier Dishes
• Contribute to the control of resources
• Contribute to the development of recipes and
menus
• Ensure food safety practices are followed in the
preparation and serving of food and drink
• Employment Rights and Responsibilities in the
Hospitality, Leisure, Travel and Tourism Sector
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All learners will need to achieve the following:
• Functional Skills in English L2
• Functional Skills in Maths L2
• C&G Level 3 Certificate in Hospitality and
Catering Principles
Hospitality Professional
Cookery Level  Diploma
 Framework Unit Breakdown
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Develop productive working relationships with
Prepare poultry for complex dishes:
colleagues:
This unit is about preparing poultry for complex dishes.
This unit is about developing working relationships with
colleagues; within your own organisation and within
other organisations that are productive in terms of
supporting and delivering your work and that of the
overall organisation. ‘Colleagues’ are any people you are
expected to work with, whether they are at a similar
position or in other positions.
Need to prepare at least three types of poultry.
Maintain the health, hygiene, safety and security
of the working environment:
This unit is about maintaining health, safety, security
Cook and finish complex meat dishes:
This unit is about cooking and finishing complex meat
dishes. You need to use both red and white meat and
at least four cooking methods.
Cook and finish complex poultry dishes:
This unit is about cooking and finishing complex poultry
dishes. You need to cook at least three different types
of poultry.
and hygiene standards relevant to your area of
responsibility. The maintenance of these standards is
essential in protecting staff and customers from harm.
Maintain food safety when storing, preparing and
Cook and finish complex vegetable dishes:
This unit is about cooking and finishing complex
vegetable dishes. You need to use at least eight
different types of vegetables.
cooking food:
This unit describes the craft competencies needed for
preparing and cooking food safely, and focuses on the
four main areas of control – cooking, cleaning, chilling
and preventing cross-contamination, in addition to
supplies being satisfactory. It provides staff with a broad
understanding of reviewing hazards and hazard-based
procedures such that they are part of a team
maintaining food safety. This unit is appropriate to staff
that directly prepare and cook food. Separate units are
available for those who serve and handle food in other
ways, and for managers and supervisors who have
wider responsibilities for food safety in a catering
operation.
Prepare meat for complex dishes:
This unit is about preparing meat for complex dishes.
Need to include both red and white meat
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Prepare, cook and finish complex soups:
This unit is about preparing,cooking, finishing complex
soups. The folowing soups need to be made:
consomme, bisque, cold soup, veloute.
Produce Healthier Dishes:
This unit is about preparing, cooking and finishing
dishes which use healthier ingredients, preparation,
cooking and finishing techniques.
Contribute to the control of resources:
This unit is about ensuring that you, and staff you are
responsible for, use resources effectively and efficiently,
without undue waste. It covers obtaining supplies,
checking equipment, monitoring the use of resources
and keeping records.
Hospitality Professional
Cookery Level 
 Framework Unit Breakdown
Contribute to the development of recipes and
menus:
This unit covers the competence hospitality supervisors
need to plan and introduce new menu items. It involves
researching the menu item, taking account of food
combinations, flavours and dietary requirements and
implementing the new items.
Ensure food safety practices are followed in the
preparation and serving of food and drink:
This unit is about ensuring that all food and drink
prepared, cooked and served is carried out following
appropriate food safety practices and procedures.
Employment Rights and Responsibilities in the
Hospitality, Leisure, Travel and Tourism Sector:
This unit comprises of the basic knowledge and
understanding of employment law and legislation in the
workplace and ensures safeguarding of the learner and
employer within the sector.
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