Food Processing and Cookery NVQ Level 2

Food Processing and Cookery NVQ Level 2.

About the Course
Study Mode
NVQ
Contact Details

Introduction Who Should Participate:
This qualification is aimed at people who:
Are seeking a career in Food Processing and Cooking and wish to take the first steps towards professional qualifications
Are involved in Food Processing and Cooking as their primary work activity and wish to achieve a professional qualification
Wish to receive recognition for their Food Processing and Cooking experience
This qualification is particularly suitable for candidates working within local authority catering, school meals, residentialand care homes, the National Health Service, either as contractors or direct caterers, and licensed retail outlets. This qualification is based on the National Occupational Standards developed by People 1st, the sector skills council for Hospitality and Catering, and as such reflects the needs of employers within the industry.

Course Units Candidates must complete all mandatory units and eight optional units with a minimum of four from Group A and a minimum of three from Group B.

Mandatory Units:
· Maintain a safe, hygienic and secure working environment
· Contribute to effective teamwork
· Maintain food safety when storing, preparing and cooking food

Optional - Group A
· Prepare hot and cold sandwiches
· Cook and finish basic fish dishes or basic meat dishes or basic poultry dishes or vegetable dishes
· Prepare, cook and finish healthier dishes
· Prepare, cook and finish basic: hot sauces or basic rice dishes or basic egg dishes or basic pastry products
· Prepare, cook and finish basic pasta dishes or hot and cold desserts or bread and dough products
· Prepare, cook and finish basic cakes, sponges and scones
· Prepare and present food for cold presentation
· Process, cook, finish and present flour dough and tray-bake products
· Cook-chill food · Cook-freeze food

Optional - Group B
Provide a counter/takeaway service Supervise the Work of Staff Maintain and deal with payments
Maintain a vending machine Complete kitchen documentation Set up and close kitchen
Package food for delivery Convert a room for dining Order stock
Give Customers a Positive Impression of Yourself and Your Organisation

Course Outcome:
Participants will have achieved a nationally accredited qualification in Food Processing and Cookery

Duration 9 - 12 months

Tuition Fees(Cost) Costs dependent on funding options.

Other Information Start dates throughout the year