Level 2 food production & cooking apprenticeship

2. Course description This Apprenticeship will cover a range of mandatory and optional units. The key topics are:? • Level 2 Food Production & Cooking NVQ • Keyskills/Functional Skills • Technical Certificate • Employment Rights & Responsibilities (ERR) • Personal Learning & Thinking Skills  Mandatory units cover health and safety, food hygiene and working effectively as part of a hospitality team. Optional units (A) include: • Produce basic fish dishes • Produce basic meat dishes • Produce basic vegetable dishes • Cook-freeze food • Produce basic rice, pulse and grain dishes • Produce basic pasta dishes • Produce basic bread and dough products • Produce basic pastry products • Produce basic cakes, sponges & scones • Produce basic hot and cold desserts • Produce flour, dough & tray-baked products Optional units (B) include: • Produce basic egg dishes • Produce healthier dishes • Maintain an efficient use of food resources • Maintain an efficient use of resources in the kitchen • Prepare, operate & clean specialist food preparation & cooking equipment • Nutrition • Prepare & cook food to meet the requirements of allergy sufferers • Prepare meals to meet relevant nutritional standards set for school meals • Promote new menu items • Present menu items according to a defined brand standard • Maintain and deal with payments To achieve the full qualification students must attain a minimum of 40 credits in total. This comprises of: • All of the mandatory units (10 credits) • A minimum of 16 credits from section A • A minimum of 14 credits from section B Units will be discussed with your assessor and selected for the...