This qualification has been developed for professionals in the Hospitality and Catering industry. It brings together theoretical, practical, and workplace elements of food preparation and service.

This qualification also provides for a direct pathway from entry as a Kitchen-hand to qualifying as a Chef. A learning pathway is embedded within the qualification which will allow for a student to work as a Kitchen-hand or Commis/Cook during their first and second year, and Commis/Cook during their second and third year to qualify as a Chef. Once qualified as a Chef, and gaining sufficient working experience it may lead to promotion and further career advancement as a Sous Chef and/or Executive Chef This qualification allows a student to learn from different cooking methods, menu planning , stock control, budgeting and costing, to become fully aware of health and hygiene within the Hospitality industry as well as all the legislation and regulations adhered to when running a kitchen. Included in this qualification is the national trade test with QCTO.

The qualification has also been designed in such a manner that the student will perform 36-months of workplace experience while completing the 36-month training course. Allowing the student to exit their qualification as a fully functional member ready for any workplace.