BIIAB Level 1 Award in Essentials of Catering
Qualification summary
The qualification will enable candidates to demonstrate to employers that they have met the minimum standards required for them to safely and effectively operate in a kitchen. The award is accessible and achievable in a short period of time. The qualification covers the basic essentials required for working in a kitchen, including awareness of hygiene factors, health and safety, basic knife skills and operating and cleaning kitchen machinery.
Qualification details
VRQ - Vocationally-Related Qualification
Accreditation start date:
Operational start date in centres:
For information on the approval of qualifications for funding in England, Wales and Northern Ireland, see the links to DCSF, DIUS, DCELLS, DELNI and DENI below.
When undertaking a qualification that does not appear on the governments' lists as eligible for funding for specific age ranges, users must be aware of legal requirements. Not all qualifications are suitable for all age ranges.
For further information on 14-19 qualifications offered in England, please refer to the DCSF
Section 96 website.
For further information on 19+ qualifications offered in England, please refer to the DIUS
Section 97 website.
For further information on Wales, visit the
DCELLS website.
For further information on Northern Ireland, visit the
DELNI and
DENI websites.
Candidates can progress on to Levels 2 and 3 of the same suite of qualifications (currently in development) and also use to progress onto the professional cheffing qualifications currently available.
Bar Person/Manager
Catering/Restaurant Manager
Chef
Conference and Banqueting Assistant/Manager
Entertainment Manager
Fast Food Service Assistant
Kitchen Assistant/Porter
Kitchen Supervisor/Manager
Waiter/Waitress
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07 Retail and Commercial Enterprise
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07.4
Hospitality and Catering
E-assessment
Multiple Choice Examination
This qualification is assessed by external assessment only.
This is a one unit qualification.