Catering
Qualification Guides
From 1 February 2010, ABC Awards is changing the way it issues Qualification Guides (Specifications) for all newly accredited qualifications.
A 'skeleton' Qualification Guide - which will be the unit templates and Rules of Combination will appear on the website as soon as the qualification is accredited. This will be available as a PDF download for anyone to access.
A 'full' Qualification Guide for any newly accredited qualifications will be made available only to ABC centres with approval for this particular qualification / sector. ABC Administrators will email a copy of the full specification to existing and new centres that are approved to offer the qualification/s.
Centres wishing to become accredited for new qualifications should contact one of ABC’s Business Development Managers who will be happy to arrange a visit to explore the contents of the full Qualification Guide in person.
Qualification Information
Declaration of Authenticity Statement
Catering Qualifications Administering Office - ABC Chorley
Entry Level Award & Certificate in Introduction to the Hospitality Industry (Entry 3) (QCF)
- Information to follow shortly
Level 1 Award & Certificate in Introduction to the Hospitality Industry (QCF)
- Information to follow shortly
Level 1 Award in General Housekeeping Operations (QCF)
- Information to follow shortly
Level 1 Award in General Front Office Operations (QCF)
- Information to follow shortly
Level 1 Certificate in General Cookery (QCF)
- Information to follow shortly
Level 1 Certificate in General Food & Beverage Service (QCF)
- Information to follow shortly
Level 1 Certificate in General Investigating the Hospitality Industry (QCF)
- Information to follow shortly
Level 1 Certificate in Hospitality & Catering Skills
- L1 Hospitality & Catering Specification (Issue 5, Jan 09)
- L1 Hospitality & Catering Sample Exam Paper 1
- L1 Hospitality & Catering Sample Exam Paper 2
- L1 Hospitality & Catering Sample Exam Paper 3
Level 2 Certificate for Pastry Chefs and Patissiers
- L2 Pastry Chefs and Patissiers Specification (Issue 3, January 2009)
- Candidate Record of Achievement for L2 Pastry Chefs and Patissiers
- L2 Pastry Chefs Sample Exam Paper
- L2 Pastry Chefs Sample Mark Sheet
- D9L Letter informing of the L2 accreditation extension to December 2010
For any centres involved in the functional skills pilot. People 1st have decided not to include functional skills as part of the Hospitality and Catering/Travel and Tourism Services Apprenticeship. Therefore learners must complete the normal key skills element of the framework and evidence of this is required when applying for a completion certificate.
Level 3 Diploma for Pastry Chefs and Patissiers
- L3 Pastry Chefs and Patissiers Specification (Issue 2, Jan 09)
- Candidate Record of Achievement for L3 Pastry Chefs and Patissiers
- L3 Pastry Chefs Sample Exam Paper
- D9L Letter informing of the L3 accreditation extension to December 2010
For any centres involved in the functional skills pilot. People 1st have decided not to include functional skills as part of the Hospitality and Catering/Travel and Tourism Services Apprenticeship. Therefore learners must complete the normal key skills element of the framework and evidence of this is required when applying for a completion certificate.
Level 1 and Level 2 Certificates in Cake Decoration
- L1 and L2 Cake Decoration Specification (Issue 1 August 2008)
- D9L Informing of the accreditation extension to September 2010 and amendments
Level 3 Certificate in Cake Decoration
- L3 Cake Decoration Specification (Issue 1 August 2008)
- D9L Informing of the accreditation extension to September 2010 and amendments
Level 1 and Level 2 Certificates in Wired Sugar Flowers
- L1 and L2 Wired Sugar Flowers Specification (Issue 2, July 2008)
- D9L Informing of the accreditation extension to September 2010 and amendments
Other Information
For information about the extension/resubmission of qualifications approaching their accreditation end date please view the Qualification Development page




