Level 2 NVQ Diploma in Food Production and Cooking (QCF)

This course will focus on preparing, cooking and serving food such as pastry, butchery, fish-mongering and sauce work. In addition to developing practical skills, students will learn the theory behind the practices and gain the confidence needed to further their career as a chef.

The following areas will be covered:

• Preparing and cooking stocks, soups, sauces, fruit, vegetables, rice, pasta, grains and eggs
• Cooking and finishing basic meat, fish, poultry and vegetable dishes
• Maintaining food safety when storing, preparing and cooking food
• Maintaining, handling and cleaning of knives
• Investigating the catering and hospitality industry
• Health and Safety in catering and hospitality