Level 2 NVQ Diploma in Professional Cookery

Qualification Ref: 500/9979/6

Course Offer

  • The Course is available through electronic learning.
  • The average course is 12-15 Months; however your own length of learning will be individually agreed.
  • The maximum number of workplace visits will be one visit per calendar month.
  • There will be an individually agreed programme of on and off the job learning.

Achievement

To achieve learners must complete a minimum of 58 credits

  1. 13 credits from GROUP A – MANDATORY UNITS
  2. 45 credits from GROUP B – OPTIONAL UNITS
  UNIT TITLE CREDIT VALUE PLEASE TICK
GROUP A – MANDATORY UNITS
  Maintain a safe, hygienic and secure working environment 3  
  Work effectively as part of a hospitality team 3  
  Maintain food safety when storing, preparing and cooking food 4  
  Maintain, handle and clean knives 3  
GROUP B – OPTIONAL UNITS
  Prepare fish for basic dishes 4  
  Prepare shellfish for basic dishes 3  
  Prepare meat for basic dishes 4  
  Prepare poultry for basic dishes 4  
  Prepare game for basic dishes 4  
  Prepare offal for basic dishes 3  
  Prepare vegetable for basic dishes 4  
  Process dried ingredients prior to cooking 2  
  Prepare and mix spice and herb blends 2  
  Cook and finish basic fish dishes 4  
  Cook and finish basic shellfish dishes 4  
  Cook and finish basic meat dishes 5  
  Cook and finish basic poultry dishes 5  
  Cook and finish basic game dishes 5  
  Cook and finish basic offal dishes 5  
  Cook and finish vegetable dishes 4  
  Cook- chill food 3  
  Cook- freeze food 3  
  Prepare, cook and finish basic hot sauces 4  
  Prepare. Cook and finish basic soups 4  
  Make basic stock 3  
  Prepare, cook and finish basic rice dishes 4  
  Prepare, cook and finish basic pasta dishes 4  
  Prepare, cook and finish basic pulse dishes 4  
  Prepare, cook and finish basic vegetable protein dishes 4  
  Prepare, cook and finish basic egg dishes 3  
  Prepare, cook and finish basic bread and dough products 5  
  Prepare, cook and finish basic pastry products 5  
  Prepare, cook and finish basic cakes, sponges, biscuits and scones 5  
  Prepare, cook and finish basic grain dishes 4  
  Produce healthier dishes 3  
  Prepare, cook and finish basic cold and hot desserts 4  
  Prepare and present food for cold presentation 4  
  Prepare, cook and finish Dim Sum 5  
  Prepare, cook and finish noodle dishes 4  
  Prepare and cook food using a Tandoor 4  
  Complete kitchen documentation 3  
  Set up and close kitchen 4  
  Order stock 4  
  Cook and finish simple bread and dough products 3  
  Liaise with care team to ensure that individual nutritional need are met 3  
  Prepare meals to meet the requirements set for school meals 4  
  Employment rights & responsibilities in the hospitality, leisure, travel and tourism sector 2  

For more information about studying for work based learning in , contact Jude Ingram on 01507 601122 and Wesley Everton on 01754 610197 or email us with your enquiry.

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