Food Preparation & Cooking - Level 2 NVQ Diploma Apprenticeships

Food Preparation & Cooking Level 2 NVQ Diploma Location Start Date Day Time Fees Duration Rugby Flexi Various Flexi TBA FeesFull: TBA
Concessionary: TBA 1Year(s) What will I study?

You will develop skills for perparing and cooking all types of food in a professional and customer focussed environment.

What modules are covered?

You must achieve a minimum of 40 credits. This includes three mandatory units:
Maintenance of a safe, hygienic and secure working environment
Working effectively as part of a hospitality team
Maintain food safety when storing, preparing and cooking food

You choose modules up to a minimum of 16 credits from Group B:
Cook – freeze food (3 credits)
Produce basic pastry products (5 credits)
Produce basic hot sauces (4 credits)
Produce basic pasta dishes (3 credits)
Produce basic fish dishes (4 credits)
Produce basic meat dishes (4 credits)
Produce cold starters and salads (3 credits)
Produce basic hot and cold deserts (3 credits)
Produce basic rice, pulse and grain dishes (3 credits)
Produce basic bread and dough products (4 credits)
Cook-chill food (3 credits)
Produce basic cakes, sponges and scones (4 credits)
Produce flour, dough and tray baked products (3 credits)
Produce basic vegetable dishes (4 credits)
Produce basic poultry dishes (4 credits)

You choose modules up to a minimum of 16 credits from Group C:
Maintain an efficient use of resources in the kitchen (3 credits)
Produce healthier dishes (3 credits)
Modify the content of dishes (4 credits)
Prepare meals to meet relevant nutritional standards set for school meals (4 credits)
Maintain an efficient use of resources (4 credits)
Prepare, operate and clean specialist food preparation and cooking equipment (4 credits)
Prepare hot and cold sandwiches (2 credits)
Set up and close kitchen (4 credits)
Produce basic egg dishes (3 credits)
Convert a room for dining (3 credits)
Prepare meals for distribution (2 credits)
Promote new menu items (3 credits)
Prepare and cook food to meet the requirements of allergy sufferers (3 credits)
Liaise with care team to ensure that an individual’s nutritional needs are met (3 credits)
Present menu items according to a defined brand standard (3 credits)
Provide a counter and take-away service (3 credits)
Maintain and deal with payments (4 credits)
Complete kitchen documentation (3 credits) 
Employment rights and responsibilities in the hospitality, leisure and travel and tourism sector (2 credits)
Give customers a positive impression of yourself and your organisation (5 credits)

What qualifications will I get?

Level 2 NVQ Diploma in Food Production and Catering
Functional Skills Mathematics Level 1 and English Level 1

How will I be assessed?

This is completed both at college in our purpose built kitchens and within the workplace

What is the entry process?

Candidates need to be actively working in a professional catering establishment; however, please feel free to contact Shelley McGonigle - 01788 863193 to discuss the entry process in more detail

What are the entry requirements?

Minimum qualifications: Level 1

Or relevant industry experience

What else do I need to know?

Stratford-upon-Avon College is the first college in the country to achieve the Training Quality Standard with excellence in Hospitality, Leisure, Travel and Tourism, in recognition of its outstanding work with employers. This course is offered at Stratford-upon-Avon College and is also offered at our Rugby campus; within Warwickshire College.

What can I do after this course?

This qualification is aimed at those working or who are seeking to start a career in professional catering and hospitality. It can be taken whilst in the workplace to allow hands on experience as you train. Progression is onto the level 3 advanced culinary diploma - specialising in either advanced food prep and cooking or advanced patisserie and confectionary. For further information. Please contact Shelley McGonigle - 01788 863193 smcgonigle@warkscol.ac.uk

After completing the advanced culinary diploma - students can either embark on a rewarding career in hospitality and catering; or progress onto a BA Hon in culinary arts or hospitality management

Got a question about this course?

Call: 0300 45 600 49 or email us nowCourse code

WC24926

Fees

* Apprentices are employees of a company and will receive a wage. Companies employing apprentices under 19yrs do not pay a fee. For apprentices aged 19+ a contribution from the employer is required. Please contact 0300 45 600 46 for more fee information.

We make every effort to ensure that these course details are accurate. Warwickshire College reserves the right to make alterations. Fees may be indicative at the time of publishing.

We are one of only five colleges in the UK to be granted Foundation Degree Awarding Powers by the Privy Council – meaning our higher education quality and standards are equal to any university.As one of the largest further and higher education colleges in the UK, with six unique colleges across two counties, we aim to deliver learning experiences which lead to the development of wider skill bases and improved destinations for all of our students. Our recent Ofsted inspection highlights our success and strong focus both on students and on meeting industry needs. We are also one of only five colleges in the UK to be granted Foundation Degree Awarding Powers by the Privy Council – meaning our higher education quality and standards are equal to any university.