Food Processing and Cooking

Train to Gain NVQs are available free of charge to all employees aged 19-64 that do not already have a full Level 2 qualification.

This NVQ is ideal for chefs mainly completing fresh food preparation and cooking. Learners must achieve 11 units in total - three mandatory units plus a choice of eight from the optional units listed below.

The following three core units are compulsory - covering the areas essential for success in this work:

• Maintain a safe, hygienic & secure working environment
• Contribute to effective teamwork (CfA)
• Maintain food safety when storing, preparing and cooking food

Tailor your course to your experience and skills with a choice of eight units from the following:

Choose four units from this section

• Prepare hot and cold sandwiches
• Cook and finish basic fish dishes
• Cook and finish basic meat dishes
• Cook and finish basic poultry dishes
• Cook and finish basic vegetable dishes
• Cook-chill
• Cook-freeze
• Prepare, cook and finish basic hot sauces
• Prepare, cook and finish basic rice dishes
• Prepare, cook and finish basic pasta dishes
• Prepare, cook and finish basic pulse dishes
• Prepare, cook and finish basic egg dishes
• Prepare, cook and finish basic bread and dough dishes
• Prepare, cook and finish basic cakes, sponges and scones
• Prepare, cook and finish basic grain dishes
• Prepare, cook and finish healthier dishes
• Prepare, cook and finish hot and cold desserts
• Prepare and present food for cold presentation
• Process, cook, finish, and present flour dough and tray-bake products

Choose four units from this section

• Supervise the work of staff
• Maintain and deal with payments
• Maintain a vending machine
• Provide a counter/takeaway service
• Package food for delivery
• Give customers a positive impression of yourself and your organisation
• Order stock
• Convert a room for dining
• Complete kitchen documentation
• Set up and close a kitchen