EDI Professional Cookery NVQ 2

EDI Professional Cookery NVQ Level 2

Overview

The Professional Cookery NVQ Level 2 has been developed from the National Occupational
Standards produced by People 1st, the Sector Skills Council for the hospitality, leisure, travel and
tourism industries.

Outline Programme

The course covers the following syllabus:

This framework has two routes:

• Level 2 Professional Cookery NVQ (Preparation and Cooking) which is suggested for candidates who need to provide evidence of rounded basic skills and knowledge, such as students on full-time college programmes.
• Level 2 Professional Cookery NVQ which will enable candidates to be assessed against units that are relevant to their place of work.

To achieve a Level 2 Professional Cookery NVQ, candidates must achieve a total of 14 units.

MANDATORY UNITS – BOTH ROUTES

All candidates must complete the following three units:

• UNIT 22 (1GEN1) Maintain a safe, hygienic and secure working environment
• UNIT 25 (1GEN4) Contribute to effective teamwork (CfA)
• UNIT 89 (2GEN3) Maintain food safety when storing, preparing and cooking food

ROUTE A – PROFESSIONAL COOKERY (PREPARATION AND COOKING)

Candidates must complete a minimum of three of the following units:

• UNIT 51 (2FC1) Cook and finish basic fish dishes
• UNIT 53 (2FC3) Cook and finish basic meat dishes
• UNIT 54 (2FC4) Cook and finish basic poultry dishes
• UNIT 57 (2FC7) Cook and finish basic vegetable dishes

Candidates must complete a minimum of three of the following units:

• UNIT 60 (2FP1) Prepare fish for basic dishes
• UNIT 62 (2FP3) Prepare meat for basic dishes
• UNIT 63 (2FP4) Prepare poultry for basic dishes
• UNIT 66 (2FP7) Prepare vegetables for basic dishes

Candidates must complete a minimum of one of the following units:

• UNIT 67 (2FPC1) Prepare, cook and finish basic hot sauces
• UNIT 68 (2FPC2) Prepare, cook and finish basic soups
• UNIT 69 (2FPC3) Make basic stock

Optional Units

Candidates may take the remaining units from the following :

• UNIT 52 (2FC2) Cook and finish basic shellfish dishes
• UNIT 55 (2FC5) Cook and finish basic game dishes
• UNIT 56 (2FC6) Cook and finish basic offal dishes
• UNIT 58 (2FC8) Cook-chill food
• UNIT 59 (2FC9) Cook-freeze food
• UNIT 61 (2FP2) Prepare shellfish for basic dishes
• UNIT 64 (2FP5) Prepare game for basic dishes
• UNIT 65 (2FP6) Prepare offal for basic dishes
• UNIT 70 (2FPC4) Prepare, cook and finish basic rice dishes
• UNIT 71 (2FPC5) Prepare, cook and finish basic pasta dishes
• UNIT 72 (2FPC6) Prepare, cook and finish basic pulse dishes

ROUTE B – PROFESSIONAL COOKERY

Optional Units

Candidates must complete 11 of the following units:

• UNIT 60 (2FP1) Prepare fish for basic dishes
• UNIT 61 (2FP2) Prepare shellfish for basic dishes
• UNIT 62 (2FP3) Prepare meat for basic dishes
• UNIT 63 (2FP4) Prepare poultry for basic dishes
• UNIT 64 (2FP5) Prepare game for basic dishes
• UNIT 65 (2FP6) Prepare offal for basic dishes
• UNIT 66 (2FP7) Prepare vegetables for basic dishes
• UNIT 51 (2FC1) Cook and finish basic fish dishes
• UNIT 52 (2FC2) Cook and finish basic shellfish dishes
• UNIT 53 (2FC3) Cook and finish basic meat dishes
• UNIT 54 (2FC4) Cook and finish basic poultry dishes
• UNIT 55 (2FC5) Cook and finish basic game dishes
• UNIT 56 (2FC6) Cook and finish basic offal dishes
• UNIT 57 (2FC7) Cook and finish basic vegetable dishes
• UNIT 58 (2FC8) Cook-chill food
• UNIT 59 (2FC9) Cook-freeze food
• UNIT 67 (2FPC1) Prepare, cook and finish basic hot sauces
• UNIT 68 (2FPC2) Prepare, cook and finish basic soups
• UNIT 69 (2FPC3) Make basic stock
• UNIT 70 (2FPC4) Prepare , cook and finish basic rice dishes
• UNIT 71 (2FPC5) Prepare, cook and finish basic pasta dishes
• UNIT 72 (2FPC6) Prepare, cook and finish basic pulse dishes
• UNIT 73 (2FPC7) Prepare, cook and finish basic vegetable protein dishes
• UNIT 74 (2FPC8) Prepare, cook and finish basic egg dishes
• UNIT 75 (2FPC9) Prepare, cook and finish basic bread and dough products
• UNIT 76 (2FPC10) Prepare, cook and finish basic pastry products
• UNIT 77 (2FPC11) Prepare, cook and finish basic cakes, sponges and scones
• UNIT 78 (2FPC12) Prepare, cook and finish basic grain dishes
• UNIT 79 (2FPC13) Prepare, cook and finish healthier dishes
• UNIT 80 (2FPC14) Prepare, cook and finish basic cold and hot desserts
• UNIT 81 (2FPC15) Prepare and present food for cold presentation
• UNIT 98 (2P&C1) Complete Kitchen documentation
• UNIT 99 (2P&C2) Set up and close kitchen
• UNIT 88 (2GEN2) Order stock
• Unit 14 (1FPC8) Cook and finish simple bread and dough products

Who needs this qualification?

This NVQ is designed for people who:

• Are involved in Professional Cookery as their primary work activity
• Are seeking a career in Professional Cookery and wish to take the first steps towards professional qualifications
• Wish to receive recognition for their Professional Cookery experience.

Qualification and Examination Information

Designed for: Those working in a professional kitchen seeking to develop their practical skills
Course duration: Assessment time can vary depending on the learners previous experience and their job role
Assessment method: Assessments are carried out in the workplace against nationally recognised criteria. At the end of each unit the learner is expected to pass a knowledge test under exam conditions.
QCA Accredited: Level 2
Certificated by: Education Development International