Edexcel Level 2 NVQ Diploma in Professional Cookery (Preparation and Cooking)

Academy for Training

NVQ

Blended

Free

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Description

  • Type

    NVQ Level 2

  • Methodology

    Blended

  • Duration

    12 Months

  • Start date

    Different dates available

  • Support service

    Yes

  • Personal tutor

    Yes

This qualification is aimed at individuals who want to start a career in professional cookery and it is an ideal opportunity to get hands on experience whilst training, as it is done inside the workplace. It is a flexible route, with a wide selection of units – useful for those who may not wish to handle certain food types. This apprenticeship is ideal for those who wish to develop:

- Professional skills in cooking, preparing and service of poultry, vegetables, meat and fish dishes.
- Working in a team, knife skills, improve health and hygiene knowledge.
- Development of functional skills and understanding employment rights and responsibilities.

Important information

Documents

  • Professional Cookery (Production and Cooking) L2 Support Pack.pdf

Government funding available

Facilities

Location

Start date

Blended

Start date

Different dates availableEnrolment now open

About this course

This is a prestigious learning and development programme, valued by employers, trade associations, and professional bodies in the industry.

Intermediate Apprentices will work in roles such as:
- Kitchen Assistants
- Cooks and Chefs in large volume
- Fine dining/casual dining settings
- A range of cuisines (e.g. craft, Asian and Oriental Cuisine)

There are no formal qualifications required to complete this course as all training is provided.

Upon receiving your request, a member of Academy will contact you to explain how the course is delivered and the sign up process.

Qualifications are delivered in the workplace, so assessors will visit you on a monthly basis with your employer to undertake work towards this qualification.

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Reviews

Subjects

  • Cookery
  • Cooking
  • Food safety

Teachers and trainers (2)

Claire Shere

Claire Shere

Assessor

Del Anning

Del Anning

Assessor

Course programme

To achieve the full qualification, learners must attain a minimum of 58 credits:
- All 13 credits from the mandatory units must be achieved from Group A.

Mandatory Units (group A):

- Unit 1 - Maintenance of a Safe, hygienic and Secure Working Environment
- Unit 2 - Working Effectively as Part of a Hospitality Team
- Unit 3 - Maintain Food Safety When Storing, Preparing and Cooking Food
- Unit 4 - Maintain, Handle and Clean Knives

See related categories

Edexcel Level 2 NVQ Diploma in Professional Cookery (Preparation and Cooking)

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