UK
How you’d get it

How you’d get this certificate

  1. Zavmo teaches you. You learn the units one-to-one with an AI tutor, on your own work.
  2. You register with an approved centre. That is a college, training provider or employer Highfield Qualifications has approved to offer this qualification. Zavmo is not an approved centre, so you register with them, not with us.
  3. The centre assesses, and Highfield Qualifications awards. A qualified assessor at the centre judges your evidence, and the certificate comes from Highfield Qualifications.

More on studying for a qualification

01What it is

This occupational qualification is designed for kitchen assistants in the hospitality and catering sector. It covers health and safety, workplace standards, food safety, and kitchen equipment skills. Individuals will learn about hygiene, organisational standards, and safe working practices.

These are the units Highfield Qualifications registers against this qualification. It is a catalogue, not a syllabus. Which of them you take depends on the combination the qualification requires, and that is set by the awarding body rather than by us. Every unit here is regulated. Zavmo teaches towards them on your own work.

Zavmo is not an awarding body, is not an approved centre, and is not affiliated with Highfield Qualifications. It does the teaching and the mapping. Highfield Qualifications sets this qualification and awards it, and a qualified human assessor makes the assessment decision.

02The units

What each unit actually teaches you to do

Cold Food Preparation and Presentation Real unit · Highfield Qualifications
This unit equips learners with knowledge and skills to prepare, cook, finish, and present cold food dishes. It emphasises hygiene, food safety, storage, and presentation techniques for cold food service.

What you'll be able to do

  • Understand how to prepare, store, finish, and display a variety of cold food dishes, ensuring appropriate presentation techniques for cold food service.
  • Prepare, cook, and finish a variety of cold food dishes, demonstrating appropriate techniques and quality control.
Health and Safety within the Workplace Real unit · Highfield Qualifications
You'll understand workplace health and safety roles, duties, and relevant legislation. The unit covers risk assessment processes and procedures for responding to accidents, near misses, and ill-health incidents.

What you'll be able to do

  • Understand the roles and duties of employers and employees for health, safety and welfare in the workplace, according to relevant legislation and organisational policies.
  • Understand the process of risk assessment, including hazard identification, risk evaluation, and control measure implementation.
  • Understand how risk assessments improve health and safety at work by reducing the likelihood and severity of accidents and ill-health.
  • Know the procedures for responding to accidents, near misses and ill-health in the workplace, including reporting, first aid, and investigation.
Introduction to the Hospitality and Catering Industry Real unit · Highfield Qualifications
You'll be introduced to the hospitality and catering industry, including types of establishments and services offered. The unit also covers organisational structures and roles within the industry.

What you'll be able to do

  • Understand the different types of establishments that operate within the hospitality and catering industry, including restaurants, hotels, and catering companies, and the services they offer.
  • Understand the typical organisational structure found within hospitality and catering businesses, and the roles and responsibilities of different staff members.
Principles of Food Safety for Catering Real unit · Highfield Qualifications
You'll understand food safety principles in catering, focusing on personal hygiene, cleanliness, and safe food handling. The unit emphasises preventing contamination and maintaining food product safety.

What you'll be able to do

  • Understand the importance of food handlers keeping themselves clean and hygienic.
  • Understand the importance of maintaining clean and hygienic work areas.
  • Understand the importance of keeping food products safe.
Principles of Kitchen Equipment and Knife Skill Techniques Real unit · Highfield Qualifications
This unit covers the care and maintenance of kitchen equipment and knives. You'll understand different equipment types, cleaning practices, safety hazards, and apply knife skills for food preparation.

What you'll be able to do

  • Understand how to care for and maintain food preparation and cooking equipment to ensure hygiene, safety, and optimal performance.
  • Understand how to safely use and maintain knives and cutting equipment, applying different knife skill techniques for various food preparation tasks.
Workplace Standards and Professional Development in the Catering Industry Real unit · Highfield Qualifications
This unit covers the importance of complying with organisational standards of conduct and behaviour in catering. You'll explore job roles, career pathways, teamwork, and effective communication within the hospitality industry.

What you'll be able to do

  • Understand the reasons for complying with an organisation’s standards of conduct and behaviour in the workplace
  • Understand the impact of complying with an organisation’s standards of conduct and behaviour in the workplace
  • Understand the different job roles available within the organisation
  • Understand the different career pathways available within the organisation
  • Understand the different career pathways available within the wider hospitality industry
  • Understand how to communicate effectively as a team member
  • Understand how to work effectively as a team member
  • Contribute to own learning within the workplace
  • Contribute to own development within the workplace
By email

Free, by email

Is this the right qualification for you?

One email to help you decide: the facts, what it teaches and where to start free. With a link back here. Nothing else follows unless you confirm your address.

Your employer, or 'self-employed'

Study the units online with a personal AI tutor, for £70 a month. Your first Future Fluency module is free.

03The standards

The national standards these units are built against

What the job actually needs, in the words employers and awarding bodies already use for the work itself.

  • Maintain excellent standards of personal behaviour in hospitality

    Standard
Still deciding?

One email to help you decide: the facts, what it teaches and where to start free. With a link back here. Nothing else follows unless you confirm your address.

04The credits

The credits, and who awards them

Level 2 credits are regulated, and they are awarded by Highfield Qualifications rather than by Zavmo. They don’t vanish when a subscription ends or a website closes. They travel to any employer, and Zavmo keeps the map of what you have covered and what is next.

What you would be collecting

Cold Food Preparation and PresentationHealth and Safety within the WorkplaceIntroduction to the Hospitality and Catering IndustryPrinciples of Food Safety for CateringPrinciples of Kitchen Equipment and Knife Skill TechniquesWorkplace Standards and Professional Development in the Catering Industry

Each one is a real unit registered against this qualification.

How you’d practise it

You don’t watch this. You do it.

You are not assessed on remembering this. You are assessed on applying it, analysing it, evaluating it and producing something. So that is what the practice is: projects, role play and your own live cases, with a tutor in the room.

The Coach The Coach · your practice partner Illustration
The Coach Rather than work through “Cold Food Preparation and Presentation” in the abstract, bring me the piece of it you are dealing with this week.
You I have got the write-up due Friday and I have not started it.
The Coach Then that is the lesson. Tell me what it has to say, and we will get the shape of it down before we worry about the words.
The same lesson on the real thing: the conversation in the middle, the thinking ladder on the left, and the criteria each answer is evidencing on the right.
  • Bring the real thing Apply

    “Cold Food Preparation and Presentation” is taught against the work in front of you rather than a worked example. You bring what you are doing this week and it becomes the practice.

How you would learn this

One to one, on the work you already do

A tutor sets the task against your own job and marks the reasoning, at your pace. There is no cohort to fall behind.

A lesson from Cold Food Preparation and Presentation, one of this qualification's own units.

Cold Food Preparation and Presentation Level 2

Applied to your own work

This unit equips learners with knowledge and skills to prepare, cook, finish, and present cold food dishes. It emphasises hygiene, food safety, storage, and presentation techniques for cold food service.

How the thinking builds
  1. 1 Remember
  2. 2 Understand
  3. 3 Apply
  4. 4 Analyse
  5. 5 Evaluate
  6. 6 Create
An illustration of a Zavmo lesson, built from this role’s own route. The unit, its objective and every criterion above are the awarding body’s own words, not an example.

It is £70 a month, billed monthly. Your free first module is Future Fluency, and you can cancel any time. Teaching towards this qualification begins when you subscribe.

Your Plan Illustration

Built for Highfield Level 2 Certificate for Kitchen Assistants (RQF)

6 units in this credential, in the order it lists them, awarded by Highfield Qualifications.

  1. Cold Food Preparation and Presentation
  2. Health and Safety within the Workplace
  3. Introduction to the Hospitality and Catering Industry
  4. Principles of Food Safety for Catering
  5. Principles of Kitchen Equipment and Knife Skill Techniques
  6. Workplace Standards and Professional Development in the Catering Industry
These are the real units of this credential, in its own order. Nothing here is marked done, because this plan has not been started by anyone yet. Yours would fill in as you go.

Free tools

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Read the Zavmo manifesto to understand how you will be taught Meet your tutors

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Learned on your own work, taught one-to-one.

Everything you just read, learned one-to-one on the job you already do. Your free first module is Future Fluency, so you can see how the teaching works before you pay for anything.

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The title, level, credits, guided learning hours and unit learning outcomes on this page are taken from the Ofqual Register of Regulated Qualifications. Contains public sector information licensed under the Open Government Licence v3.0. Where this data comes from.