NVQ Level 2 in Food Processing and Cooking

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 - section 1 (choose at least 4)
unit 517 Prepare hot and cold sandwiches
unit 627 Cook and finish basic fish dishes
unit 629 Cook and finish basic meat dishes
unit 630 Cook and finish basic poultry dishes
unit 633 Cook and finish basic vegetable dishes
unit 636 Prepare, cook and finish basic hot sauces
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 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 673 Prepare, cook, finish and present flour, dough and tray-bake products
optional units - section 2 (choose at least 3)
unit 001 Supervise the work of staff
unit 502 Maintain and deal with payments
unit 506 Maintain a vending machine
unit 510 Provide a counter / takeaway service
unit 541 Package for food delivery
unit 601 Give customers a positive impression of yourself and your organisation (ICS)
unit 602 Order stock
unit 610 Convert a room for dining
unit 671 Complete kitchen documentation
unit 672 Set up and close kitchen