Level 2 food production & cooking nvq

2. Course description This course consists of the following: Mandatory Units: Maintain food safety when storing, preparing & cooking food Work effectively as part of a hospitality team Maintain a safe, hygienic & secure working environment Optional Units (A): Produce basic fish dishes Produce basic meat dishes Produce basic poultry dishes Produce basic vegetable dishes Cook-chill food Cook-freeze food Produce basic hot sauces Produce basic rice, pulse & grain dishes Produce basic pasta dishes Produce basic bread & dough products Produce basic pastry products Produce basic cakes, sponges & scones Produce basic hot & cold desserts Produce cold starters & salads Produce flour, dough & tray-baked products Optional Units (B): Prepare hot & cold sandwiches 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 Liaise with care team to ensure that an individuals' nutritional needs are met Prepare meals for distribution Modify the content of dishes 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 Give customers a positive impression of self & your organisation Maintain & deal with payments Provide a counter/takeaway service Convert a room for dining Complete kitchen documentation Set up & close kitchen Employment rights & responsibilities in the hospitality, leisure, travel & tourism sector 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 ...