Level 2 Food Production & Cooking NVQ

Level

Level 2 Food Production & Cooking NVQ

New College Nottingham
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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…

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Didn't find what you were looking for? See also: Cooking, Planning, (Sport) Nutrition, Sport, and Slimming / Diet.

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
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