Level 2 Kitchen Services NVQ

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 and secure working environment

Optional Units (A):

• Cook vegetables
• Prepare & finish simple salad & fruit dishes
• Prepare & cook fish
• Prepare & cook meat & poultry
• Prepare hot & cold sandwiches
• Provide a counter & takeaway service
• Maintain an efficient use of resources in the kitchen
• Present menu items according to a defined brand standard

Optional Units (B):

• Produce basic hot & cold desserts
• Produce cold starters & salads
• Produce healthier dishes
• Maintain an efficient use of food resources
• Prepare, operate & clean specialist food preparation & cooking equipment
• Promote new menu items
• Complete kitchen documentation
• Set up & close the kitchen
• Employment rights & responsibilities in the hospitality, leisure, travel & tourism sector

To achieve the full qualification students must attain a minimum of 37 credits in total.

This comprises of:

• All of the mandatory units (10 credits)
• A minimum of 11 credits from section A
• A minimum of 16 credits from section B

Units to be discussed with assessor and selected for the appropriate job role and training purpose.

Students must be employed in the catering & hospitality industry
Don't meet the entry requirement for the course?