NVQ Level 2 Professional Cookery Full or Part Time

Course information:
NVQ Level 2 Professional Cookery Full or Part Time

Course content:
NVQ Level 2 Food Preparation and Cooking can be gained either in parts (units), one at a time or all together as on a typical course of study. The time taken to do one part, or whole qualification, will depend upon the individual. If you are keen and confident and want to learn quickly, then you can. If you learn more slowly, then you can take longer to gain the qualification. You will be given every assistance to gain the knowledge and skills you need to achieve your aim, but it is your responsibility to decide when you feel ready to be assessed. Working at Level 2 you would need to show competence in a significant range of varied work activities, performed in a wide variety of contexts. Some of the activities are complex or non-routine, and there is some individual responsibility. Collaboration with others, through membership of a work group or team, may often be a requirement. You will be able to achieve this qualification at the College in our fully equipped kitchens, either on day release from work or on a full-time basis.

This qualification consists of a minimum of 14 units from:


Candidates must complete all of the units below:
501 Maintain a safe, hygienic and secure working
504 Contribute to effective teamwork (CfA)
603 Maintain food safely when storing, preparing and
cooking food

Candidates must complete a minimum of 11 of of the units below:
620 Prepare fish for basic dishes environment.
622 Prepare meat for basic dishes
623 Prepare poultry for basic dishes
626 Prepare vegetables for basic dishes
627 Cook and finish basic fish dishes
629 Cook and finish basic meat dishes
630 Cook and finish basic poultry dishes
633 Cook and finish basic vegetable dishes
636 Prepare, cook and finish basic hot sauces
637 Prepare, cook and finish basic soups
638 Make basic stock
644 Prepare, cook and finish basic bread and dough products
645 Prepare, cook and finish basic pastry products
649 Prepare, cook and finish basic hot and cold desserts

Assessment procedure:
Assessment measures a candidate's competence in practical performance. In other words, we assess whether you really can do the jobs required and if you understand how and why these jobs are done. This will normally be achieved by observing you working in a situation which resembles, as closely as possible, the real work place. In addition to the practical skills, a person must possess relevant underpinning knowledge in order to successfully achieve a unit and prove total competence. This will be assessed by written and oral questioning.


Qualifications achieved:
NVQ Level 2 in Professional Cookery

Progression opportunities:
City & Guilds Professional Cookery NVQ L3 , Kitchen/Larder, Patisserie/Confectionery, General or Employment as a Commis Chef or Chef depending on the establishment.

Free study and financial support:
Many part-time students at South Tyneside College do not have to pay for their course. We may also be able to help you with some of the extra costs associated with college, eg travel, childcare, equipment, books etc. In addition, depending on the course and the number of hours a week you study, you may be eligible for an Adult Learners†Grant. Please ask us about free study and financial support when you apply.