NVQ 2 in Professional Cookery

NVQ 2 in Professional Cookery
NVQ 2

Venue
Knightstone Campus

This course is made up of 14 units, three core units and 11 additional
units selected by the College. The course will also include food service.

The core units are:

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

The optional units are selected by the College and may include:

· Prepare fish for basic dishes
· Cook and finish basic poultry dishes
· Prepare, cook and finish basic soups
· Prepare shellfish for basic dishes
· Prepare, cook and finish basic cakes, sponges and scones
· Prepare, cook and finish basic hot and cold desserts
· Prepare, cook and finish basic healthier dishes.

You can also gain additional qualifications alongside your main
course, including qualifications in Functional Skills in Numeracy and
Literacy as well as more specialist awards relevant to your subject.

How will I be assessed?
This qualification is assessed through practical skills tests, online testing, observations of you working, assignments and projects. You will be able to test your practical skills and knowledge in our training kitchens and College restaurant.

AT A GLANCE
Duration
1 Year

Level
Level 2

Progression
On successful completion you may:

Progress to the NVQ Level 3 in Professional Cookery. Many students decide to combine further study with employment through the Advanced Apprenticeship programme. See page
26 for further details.

Or

Start a career in the hospitality and catering industry as a Chef or choose from a wide range of alternative career paths in this sector. The hospitality industry is one of the fastest growing sectors in the UK economy.

Achieving this course will give you the equivalent of 5 GCSEs
at grades A*-C.