Level 2 NVQ in Professional Cookery

The qualification is suitable for people working within a kitchen environment where the majority of the menu items are finished/processed on site for bulk or quick (but still good) food. Topics cover practical preparation and cooking
techniques as well as hygiene, teamworking and food safety.

mandatory units
unit 501 Maintain a safe, hygienic and secure working environment
unit 504 Contribute to effective teamwork
unit 603 Maintain food safety when storing, preparing and cooking food
optional units (choose 11)
unit 526 Cook and finish simple bread and dough products
unit 602 Order stock
unit 620 Prepare fish for basic dishes
unit 621 Prepare shellfish for basic dishes
unit 622 Prepare meat for basic dishes
unit 623 Prepare poultry for basic dishes
unit 624 Prepare game for basic dishes
unit 625 Prepare offal for basic dishes
unit 626 Prepare vegetables for basic dishes
unit 627 Cook and finish basic fish dishes
unit 628 Cook and finish basic shellfish dishes
unit 629 Cook and finish basic meat dishes
unit 630 Cook and finish basic poultry dishes
unit 631 Cook and finish basic game dishes
unit 632 Cook and finish basic offal dishes
unit 633 Cook and finish basic vegetable dishes
unit 636 Prepare, cook and finish basic hot sauces
unit 637 Prepare, cook and finish basic soups
unit 638 Make basic stock
unit 639 Prepare, cook and finish basic rice dishes
unit 640 Prepare, cook and finish basic pasta dishes
unit 641 Prepare, cook and finish basic pulse dishes
unit 642 Prepare, cook and finish basic vegetable protein
unit 643 Prepare, cook and finish basic egg dishes
unit 644 Prepare, cook and finish basic bread and dough products
unit 645 Prepare, cook and finish basic pastry products
unit 646 Prepare, cook and finish basic cakes, sponges and scones
unit 647 Prepare, cook and finish basic grain dishes
unit 648 Prepare, cook and finish healthier dishes
unit 649 Prepare, cook and finish basic hot and cold desserts
unit 650 Prepare and present food for cold presentation
unit 671 Complete kitchen documentation
unit 672 Set up and close kitchen