Professional Cookery NVQ Diploma Level 2 (Food Preparation & Cooking)

About this course

Benefits

This course is designed to give a broad range of practical skills and a relevant knowledge of the catering industry.

Who should attend

Ideal for those wanting to work as assistant cooks, commis chefs, chef de partie or second chef.

Course Content

To achieve the full qualification, candidates must attain a minimum of　58 credits in total, comprising all the mandatory units and a combination of units from the optional lists.

Mandatory Units

• Maintain a safe, hygienic and secure working environment
• Work effectively as part of a hospitality team
• Maintain food safety when storing, preparing and cooking food
• Maintain, handle and clean knives

Optional Units

Group　A

• Cook and finish basic fish dishes
• Cook and finish basic meat dishes
• Cook and finish basic poultry dishes
• Cook and finish basic vegetable dishes

Group　B

• Prepare fish for basic dishes
• Prepare meat for basic dishes
• Prepare poultry for basic dishes
• Prepare vegetables for basic dishes

Group　C

• Prepare, cook and finish basic hot sauces
• Prepare, cook and finish basic soups
• Make basic stock

Group　D

• Prepare fish for basic dishes
• Prepare shellfish for basic dishes
• Prepare meat for basic dishes
• Cook-freeze food
• Prepare　poultry for basic dishes
• Prepare game for basic dishes
• Prepare offal for basic dishes
• Prepare vegetables for basic dishes
• Process dried ingredients prior to cooking
• Prepare and mix spice and herb blends
• Cook and finish basic fish dishes
• Cook and finish basic shellfish dishes
• Cook and finish basic meat dishes
• Cook and finish basic poultry dishes
• Cook and finish basic game dishes
• Cook and finish basic offal dishes
• Cook and finish basic vegetable dishes
• Cook-chill food
• Cook-freeze food
• Prepare, cook and finish basic hot sauces
• Prepare, cook and finish basic soups
• Make basic stock
• Prepare, cook and finish basic rice dishes
• Prepare, cook and finish basic pasta dishes
• Prepare, cook and finish basic pulse dishes
• Prepare, cook and finish basic vegetable protein dishes
• Prepare, cook and finish basic egg dishes
• Prepare, cook and finish basic bread and dough products
• Prepare, cook and finish basic cakes, sponges, biscuits and scones
• Prepare, cook and finish basic grain dishes
  Produce healthier dishes
• Prepare, cook and finish basic cold and hot desserts
• Prepare and present food for cold presentation
• Prepare, cook and finish Dim Sum
• Prepare, cook and finish noodle dishes
• Prepare and cook food using a Tandoor
• Complete kitchen documentation
• Set up and close kitchen
• Order stock
• Cook and finish simple bread and dough products
• Liaise with care team to ensure that individual nutritional needs are met
• Prepare meals to meet the requirements set for school meals
• Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector

Assessment uses evidence from the workplace for example observable performance, physical products of work (such as reports, plans, correspondence etc), witness testimony, professional discussion and questioning.

Costs

We have access to various funding avenues which means that in many cases, training can be FREE or subsidised, provided you meet the required criteria.  To find out if you are eligible, contact us to arrange an appointment with one of our experienced advisors.

Entry requirements

Please call 01905 743456 for more information.

Assessment

Please call 01905 743456 for more information.

What next?

Please call 01905 743456 for more information.

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For help applying call 01905 743456