Level 2 Professional Cookery (Preparation & Cooking) NVQ

This course consists of the following:

Mandatory Units:

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

Optional Units (A):

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

Optional Units (B):

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

Optional Units (C):

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

Optional Units (D):

• Prepare fish for basic dishes
• Prepare shellfish for basic dishes
• Prepare meat for basic dishes
• 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 & mix spice and herb blends
• Cook & finish basic fish dishes
• Cook & finish basic shellfish dishes
• Cook & finish basic meat dishes
• Cook & finish basic poultry dishes
• Cook & finish basic game dishes
• Cook & finish basic offal dishes
• Cook & finish basic vegetable dishes
• Cook-chill food
• Cook-freeze food
• Prepare, cook & finish basic hot sauces
• Prepare, cook & finish basic soups
• Make basic stock
• Prepare, cook & finish basic rice dishes
• Prepare, cook & finish basic pasta dishes
• Prepare, cook & finish basic pulse dishes
• Prepare, cook & finish basic vegetable protein dishes
• Prepare, cook & finish basic egg dishes
• Prepare, cook & finish basic bread & dough products
• Prepare, cook & finish basic pastry products
• Prepare, cook & finish basic cakes, sponges, biscuits & scones
• Prepare, cook & finish basic grain dishes
• Produce healthier dishes
• Prepare, cook & finish basic cold & hot desserts
• Prepare & present food for cold presentation
• Prepare, cook & finish Dim Sum
• Prepare, cook & finish noodle dishes
• Prepare & cook food using a Tandoor
• Complete kitchen documentation
• Set up & close kitchen
• Order stock
• Cook & finish simple bread & 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 & responsibilities in the hospitality, leisure, travel & tourism sector

To achieve the full qualification students must attain a minimum of 58 credits in total.

This comprises of:

• All of the mandatory units (13 credits)
• A minimum of 13 credits from section A
• A minimum of 12 credits from section B
• A minimum of 3 credits from section C
• The remaining credits from section D

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?