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catering qualifications

T Level Technical Qualification in Catering

We thought you’d appreciate a little bit of technical information about this future qualification.

This T Level is:

  • equivalent to 3 A Levels
  • inclusive of an industry placement which will last a minimum of 45 days
  • 80% classroom-based
  • 20% work-based
  • typically completed over two years

This qualification will cover several topics. These topics will form the elements of the core knowledge and understanding for the learner.

They include:

  • culinary
  • kitchen operations
  • health, safety and security
  • nutritional analysis
  • food safety
  • team working
  • business

The technical qualification element of a T Level includes:

Core context

Learners will cover the topics referenced in a classroom environment, allowing them to develop their level knowledge and understanding of each one In addition to this, learners will also complete an employer-set project. This will ensure that students have the opportunity to use the knowledge and skills they have developed to create a substantial piece of work, which will be completed in line with a brief set by the employer they are completing their industry placement with.

Occupational Specialisms

Occupational specialisms ensure students develop the knowledge and skills necessary to achieve a level of competence needed to enter employment in the occupational specialism and are organised around ‘performance outcomes’ that indicate what the student will be able to do, as a result of learning and applying the specified knowledge and skills.

For Professional Catering, students are expected to develop understanding and advanced skills in each performance outcome to work with all different food groups as follows:

  • 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 sponge

Performance Outcome 1: Produce quality dishes using fresh ingredients for service
Performance Outcome 2: Lead the production of quality dishes using prepared ingredients for service
Performance Outcome 3: Adapt quality dishes for specific customer requirements
Performance Outcome 4: Produce quality dishes for large groups of people to be held for service over a specified period of time as a team member.
Performance Outcome 5: Produce quality dishes for a central production unit consumed in different types of locations
Performance Outcome 6: Create quality dishes to meet a menu concept

UCAS Points

All T Levels are assigned UCAS points. For successful completion of a T Level, learners will receive the following number of points, based on their attainment grade:

  • Distinction * (A* on the core and distinction in the occupational specialism) = 168
  • Distinction = 144
  • Merit = 120
  • Pass (C or above on the core) = 96
  • Pass (D or E on the core) = 72

Should you require more detailed information, the current outline content of this qualification provided by the Institute for Apprenticeships and Technical Education (the Institute) is available here.