Course content, course specifications, outlines, teaching and assessment resources for the Catering T Level. 

Core content

Students will develop an understanding of a broad range of issues relevant to the sector, including:

  • Culinary quality
  • Kitchen operations
  • Health, safety and security
  • Nutritional analysis
  • Food safety practices and procedures
  • Team working
  • Business, including risk assessment, waste management principles and supply chain management

Options to specialise

In addition to the core content, each student will also complete one module of Professional Cookery. Students are expected to develop understanding and advanced skills to work with the following different food groups:

  • meat, poultry and game, including associated products
  • fish and shellfish dishes and products
  • vegetables, vegan and vegetarian dishes, including vegetarian protein sources and specific dietary considerations and needs
  • dough and batter products, including fermented dough and batter products
  • paste and patisserie products
  • hot, cold and frozen desserts
  • biscuits, cakes and sponges

Detailed course outline

Download the course outline from the Institute for Apprenticeships and Technical Education.

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