Level 2 Food Production & Cooking NVQ
- Level
Level 2 Food Production & Cooking NVQ
Starting dates and places
Description
This course consists of the following:
Mandatory Units:
- Maintain food safety when storing, preparing & cooking food
- Work effectively as part of a hospitality team
- Maintain a safe, hygienic & secure working environment
Optional Units (A):
- Produce basic fish dishes
- Produce basic meat dishes
- Produce basic poultry dishes
- Produce basic vegetable dishes
- Cook-chill food
- Cook-freeze food
- Produce basic hot sauces
- Produce basic rice, pulse & grain dishes
- Produce basic pasta dishes
- Produce basic bread & dough products
- Produce basic pastry products
- Produce basic cakes, sponges & scones
- Produce basic hot & cold desserts
- Produce cold starters & salads
- Produce flour, dough & tray-baked products
Optiona…
Frequently asked questions
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This course consists of the following:
Mandatory Units:
- Maintain food safety when storing, preparing & cooking food
- Work effectively as part of a hospitality team
- Maintain a safe, hygienic & secure working environment
Optional Units (A):
- Produce basic fish dishes
- Produce basic meat dishes
- Produce basic poultry dishes
- Produce basic vegetable dishes
- Cook-chill food
- Cook-freeze food
- Produce basic hot sauces
- Produce basic rice, pulse & grain dishes
- Produce basic pasta dishes
- Produce basic bread & dough products
- Produce basic pastry products
- Produce basic cakes, sponges & scones
- Produce basic hot & cold desserts
- Produce cold starters & salads
- Produce flour, dough & tray-baked products
Optional Units (B):
- Prepare hot & cold sandwiches
- Produce basic egg dishes
- Produce healthier dishes
- Maintain an efficient use of food resources
- Maintain an efficient use of resources in the kitchen
- Prepare, operate & clean specialist food preparation & cooking equipment
- Liaise with care team to ensure that an individuals' nutritional needs are met
- Prepare meals for distribution
- Modify the content of dishes
- Prepare & cook food to meet the requirements of allergy sufferers
- Prepare meals to meet relevant nutritional standards set for school meals
- Promote new menu items
- Present menu items according to a defined brand standard
- Give customers a positive impression of self & your organisation
- Maintain & deal with payments
- Provide a counter/takeaway service
- Convert a room for dining
- Complete kitchen documentation
- Set up & close kitchen
- Employment rights & responsibilities in the hospitality, leisure, travel & tourism sector
To achieve the full qualification students must attain a minimum
of 40 credits in total.
This comprises of:
- All of the mandatory units (10 credits)
- A minimum of 16 credits from section A
- A minimum of 14 credits from section B
Units to be discussed with assessor and selected for the appropriate job role and training purpose.
Student must be employed in the catering & hospitality
industry
Don't meet the entry requirement for the
course?
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