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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.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":20,"@type":76,"position":81},"https://docshare.wps.com/document/exam/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/level-2-diploma-in-food-preparation-and-culinary-arts-8064-01-qualification-handbook-version-21-march-2022/405091/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/level-2-diploma-in-food-preparation-and-culinary-arts-8064-01-qualification-handbook-version-21-march-2022/405091.png","ImageObject",300,407,{"name":92,"@type":93},"Elsa","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-29","2026-09-28",true,{"@type":102,"interactionType":103,"userInteractionCount":52},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"Who is the Level 2 Diploma in Food Preparation and Culinary Arts (8064-01) for?","Question",{"text":112,"@type":113},"It is for candidates starting or developing careers in hospitality. 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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.\u003Cbr>Candidates will be required to display both practical skills and the associated knowledge in order to complete the assessments. |\n| 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","cbCaiiffwRRJnJeM","https://ap.wps.com/l/cbCaiiffwRRJnJeM","pdf",937418,119,"English","# Qualification at a glance\n## Subject area and key details\n# Introduction\n## Who the qualification is for\n## What the qualification covers\n## Progression opportunities\n# Structure\n## Total qualification time and unit requirements\n# Delivering the qualification\n## Initial assessment and induction\n## Support materials\n# Assessment\n## Summary of assessment methods\n## Assessment strategy\n# Units\n## Unit 201–214 overview\n## Appendix 1–3","[{\"question\":\"Who is the Level 2 Diploma in Food Preparation and Culinary Arts (8064-01) for?\",\"answer\":\"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.\"},{\"question\":\"What assessment types and grading are used for this qualification?\",\"answer\":\"The handbook specifies practical and knowledge assessments, including multiple choice tests. Grading is Pass / Fail.\"},{\"question\":\"Which units must learners complete to achieve the diploma?\",\"answer\":\"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.\"}]","Level 2 Diploma in Food Preparation and Culinary Arts (8064-01) - Qualification Handbook - Version 2.1 - March 2022 | PDF",1790554118]