Level 2 Diploma in Food Preparation and Culinary Arts (8064-01) - Qualification Handbook - Version 2.1 - March 2022

Sep 28, 2026

Uploaded by Elsa

Qualification Handbook for the Level 2 Diploma in Food Preparation and Culinary Arts (8064-01), Version 2.1 dated March 2022. Defines the qualification at a glance, including subject area hospitality and catering, entry requirements, assessment types and grading approach, and required support materials. Explains who the qualification is for, what it covers, progression opportunities, and the qualification structure based on mandatory units spanning industry knowledge, guest service, sustainability awareness, workplace standards, and core culinary cooking methods and food safety. Includes change log and appendices.

LanguageEnglish

CategoryExam

FormatPDF

Pages119

Reading Time5 h 0 min

AccessFree to download

Qualification at a glance

Subject area and key details

Introduction

Who the qualification is for

What the qualification covers

Progression opportunities

Structure

Total qualification time and unit requirements

Delivering the qualification

Initial assessment and induction

Support materials

Assessment

Summary of assessment methods

Assessment strategy

Units

Unit 201–214 overview

Appendix 1–3

Level 2 Diploma in Food Preparation and Culinary Arts (8064-01) Version 2.1, March 2022 Qualification Handbook Qualification at a glance Subject area Hospitality and Catering |
City & Guilds number | 8064 | | | | | --- | --- | --- | --- | --- | |
Entry requirements | None | | | | |
Assessment types | Practical and knowledge assessments, and multiple choice tests | | | | |
Grading | Pass / Fail | | | | |
Support materials | SmartScreen materials, Logbooks, Assessment packs | | | | |
Registration and certification | Consult the Walled Garden/Online Catalogue for last dates
| | | | | | | | | | | Title and level |
GLH

TQT

City & Guilds
qualification number | | | | | Level 2 Diploma in Food Preparation and Culinary Arts | | 505 | 609 | 8064-01 | Change log | Version | Change detail | Section | | --- | --- | --- | | 1, Jan 2020
1.1, Sep 2020 1. 2, Jan 2021 1.3, Feb 2021 2.0, November 2021
2.1, Mar 2022 | First published – details TBC
First finalised version published Evolve test duration added Minor typographical changes made Minor typographical changes made Amendment made to Assessment Criteria 2.4 Amendment made to Assessment Criteria 5.5, 5.6 and 6.1
Changes to assessment title | N/A | | | | | | | | Assessment | | | | Units | | | | Unit 207 Food safety | | | | Unit 211 Cooking methods, techniques and commodities | | | | Unit 214 Understand food commodities | | | | Qualification at a glance, Summary of Assessment Methods, Assessment strategy | Contents Qualification at a glance 2 Contents 4 | 1 Introduction 6 | | --- | | 2 Structure 8 | | Total Qualification Time 8
3 Centre requirements 9 | | Approval 9
Resource requirements 9
Learner entry requirements 10
Age restrictions 10
4 Delivering the qualification 11 | | Initial assessment and induction 11
Support materials 11
5 Assessment 12 | | Summary of assessment methods 12
Assessment strategy 12
6 Units 15 | | Structure of the units 15
Unit 201 Understand the hospitality industry 16 | | Unit 202 Understand business success 20 | | Unit 203 Provide guest service 27 | | Unit 204 Awareness of sustainability in the hospitality industry 32 | | Unit 205 Professional workplace standards 35 | | Unit 206 Understand own role in self development 39 | Unit 207 Food safety 42 Unit 208 Meet guest requirements through menu planning 55 Unit 209 Mise en place 60 Unit 210 Cooking methods, techniques and commodities: boiling, poaching and steaming 67 Unit 211 Cooking methods, techniques and commodities: stewing and braising 75 Unit 212 Cooking methods, techniques and commodities: baking, roasting and grilling 81 | Unit 213 | Cooking methods, techniques and commodities: deep and shallow frying | 89 | | --- | --- | --- | | Unit 214 | Understand food commodities | 96 | | Appendix 1 | Mapping of 8064 Global Qualification to 8065 IVQ | 114 | | Appendix 2 | Sources of general information | 117 | | Appendix 3 | Useful contacts | 118 | 1 Introduction This document tells you what you need to do to deliver the qualification: | Area | Description | | --- | --- | | Who is the qualification for? | The Level 2 Diploma in Food Preparation and Culinary Arts is for candidates who are looking to start or develop their careers in hospitality. They cover both transferable and job role specific skills, set out by employers, ensuring candidates become work ready not only for a specific role but for a career in the hospitality industry.
Candidates will be required to display both practical skills and the associated knowledge in order to complete the assessments. | | What does the qualification cover? | This qualification is aligned to the Global Hospitality Certification, the new global certification for the hospitality industry, developed in partnership with Worldchefs and employers around the world. This unique combination brings this new qualification in

FAQs

Who is the Level 2 Diploma in Food Preparation and Culinary Arts (8064-01) for?

It is for candidates starting or developing careers in hospitality. It covers both transferable and job role specific skills set out by employers to make candidates work ready for roles and a hospitality career.

What assessment types and grading are used for this qualification?

The handbook specifies practical and knowledge assessments, including multiple choice tests. Grading is Pass / Fail.

Which units must learners complete to achieve the diploma?

Learners must achieve all units listed for the qualification. The contents outline units including hospitality industry knowledge, guest service, sustainability awareness, professional workplace standards, food safety, food commodities, and multiple cooking methods such as boiling, steaming, braising, baking, roasting, grilling, and frying.

Sep 28, 2026

Uploaded by Elsa