Level 2 Diploma in Food Preparation and Culinary Arts - Patisserie

Flashcards covering key vocabulary and concepts related to the Level 2 Diploma in Food Preparation and Culinary Arts - Patisserie.

Level 2 Diploma in Food Preparation and Culinary Arts - Patisserie

A qualification for candidates looking to start or develop a career in the hospitality industry.

Assessment types

Practical and knowledge assessments, including multiple choice tests.

Total Qualification Time (TQT)

The total hours expected to be spent by a learner to achieve a qualification.

Guided Learning Hours (GLH)

Hours of supervised learning for the qualification.

SmartScreen materials

Online resources provided to assist learners in their studies.

Food safety management system (HACCP)

A system for ensuring food safety by identifying and controlling hazards.

Recognition of prior learning (RPL)

Using previously acquired qualifications or experience to contribute to a new qualification.

Mise en place

The preparation and organization of ingredients and equipment before cooking.

Sustainability in hospitality

The practice of reducing the negative impact of hospitality businesses on the environment.

Standardized recipes

Recipes that provide consistent methods and measurements for preparing dishes.

Digital badges

A digital credential that learners receive to showcase their skills and accomplishments.

Guest service

The support and assistance provided to customers in the hospitality industry.

Menu planning

The process of organizing food items to meet guests' needs and preferences.

Professional workplace standards

Expected levels of conduct and performance within the hospitality industry.

Heat treatment

Cooking processes such as baking and boiling used to prepare food safely.