NVQ 2 - Professional Cookery

NVQ

In King'S Lynn

Price on request

Description

  • Type

    NVQ

  • Location

    King's lynn

To demonstrate skills and ability through units chosen by them to match the skills required in their workplace

Important information

Government funding available

Facilities

Location

Start date

King'S Lynn (Norfolk)
See map
59 Loke Road, PE30 2AZ

Start date

On request

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Course programme

NVQ Level 2 in Professional Cookery

This qualification is designed for learners to demonstrate skills and ability through units chosen by them to match the skills required in their workplace. Ingredients used should be fresh and dishes cooked from scratch.

The mandatory units are

  • 1G1 : Maintain a safe, hygienic and secure working environment
  • 1G4 : Contribute to effective teamwork
  • 2G3 : Maintain food safety when storing, preparing and cooking food

In addition to those three mandatory units, learners are required to complete a minimum of 11 units from this list. These 11 units should reflect the daily duties of the learner while at work. Although it is acceptable to be assessed while preparing, cooking and finishing ‘specials’, assessment pieces should not be contrived just to meet the criteria.

The criteria shown here is a guide to the minimum requirements for observation

2FP1 : Prepare fish for basic dishes.- Preparing 2 types of fish, filleting, skinning and cutting into 3 classical cuts such as paupiette, goujons etc,

2FP2 : Prepare shellfish for basic dishes. – Preparing 2 types of shell fish by 3 methods- shelling, trimming etc.

2FP3 : Prepare meat for basic dishes.- Preparing red and white meat by 3 methods- portioning, mincing etc.

2FP4 : Prepare poultry for basic dishes.- Preparing chicken, duck & turkey by 3 methods- portioning, cutting for sauté, stuffing etc

2FP5 : Prepare game for basic dishes.- Preparing skinned and plucked game by 3 methods

2FP6 : Prepare offal for basic dishes.- Preparing livers, kidneys & sweetbreads by 4 methods

2FP7 : Prepare vegetable for basic dishes.- Preparing 8 classifications of vegetables by 6 methods, including 2 classical French cuts

2FC1 : Cook and finish basic fish dishes.- Cooking, finishing, garnishing and presenting 3 different fish dishes, using 2 types of fish

2FC2 : Cook and finish basic shellfish dishes.- Cooking, finishing, garnishing and presenting 2 shellfish dishes, using 2 methods of cookery

2FC3 : Cook and finish basic meat dishes.- Cooking, finishing, garnishing and presenting red and white meat dishes, using 4 methods of cookery

2FC4 : Cook and finish basic poultry dishes.- Cooking, finishing, garnishing and presenting poultry dishes using 2 types of bird and 4 methods of cookery

2FC5 : Cook and finish basic game dishes.- Cooking, finishing, garnishing and presenting furred & feathered game dishes using 4 methods of cookery

2FC6 : Cook and finish basic offal dishes.- Cooking, finishing, garnishing and presenting offal dishes using 5 methods of cookery

2FC7 : Cook and finish basic vegetable dishes.- Cooking, finishing, garnishing and presenting 6 types of vegetable in dishes using 4 methods of cookery

2FC8 : Cook-chill food.- Cooking a range of food dishes that are rapidly chilled and stored refrigerated

2FC9 : Cook-freeze food.- Cooking a range of food dishes that are rapidly chilled and stored frozen

2NFPC1 : Prepare, cook and finish basic hot sauces.- Preparing, cooking, finishing, garnishing and presenting 3 different types of hot sauce

2NFPC2 : Prepare, cook and finish basic soups.- Preparing, cooking, finishing, garnishing and presenting 3 different types of soup

2NFPC3 : Make basic stock.- 3 fresh stocks from a choice of 5

2NFPC4 : Prepare, cook and finish basic rice dishes.- Preparing, cooking, finishing, garnishing and presenting 3 types of rice in dishes, using 4 methods of cookery

2NFPC5 : Prepare, cook and finish basic pasta dishes.- Preparing, cooking, finishing, garnishing and presenting fresh and dried pasta dishes

2NFPC6 : Prepare, cook and finish basic pulse dishes.- Preparing, cooking, finishing, garnishing and presenting 2 basic pulse dishes, using 3 cookery methods

2NFPC7 : Prepare, cook and finish basic vegetable protein.- Preparing, cooking, finishing, garnishing and presenting 3 types of vegetable protein in vegetarian dishes

2NFPC8 : Prepare, cook and finish basic egg dishes.- Preparing, cooking, finishing, garnishing and presenting a range of egg dishes, using 5 preparation and cooking methods

2NFPC9 : Prepare, cook and finish basic bread and dough products.- Preparing, cooking, finishing, garnishing and presenting 2 different types of dough product

2NFPC10 : Prepare, cook and finish basic pastry products.- Preparing, cooking, finishing, garnishing and presenting 3 types of pastry in pastry based dishes

2NFPC11 : Prepare, cook and finish basic cakes, sponges and scones.- Preparing, cooking, finishing, garnishing and presenting basic cakes, sponges and scones

2NFPC12 : Prepare, cook and finish basic grain dishes.- Preparing, cooking, finishing, garnishing and presenting 4 different grains in dishes with a grain base

2NFPC13 : Prepare, cook and finish healthier dishes.- Preparing, cooking, finishing, garnishing and presenting a variety of dishes with reduced fat & salt and increased fibre

2NFPC14 : Prepare, cook and finish basic hot and cold desserts.- Preparing, cooking, finishing, garnishing and presenting 3 desserts using 7 preparation and cookery methods

2NFPC15 : Prepare and present food for cold presentation.- Preparing, garnishing and presenting 6 cold food products

2G2 : Order stock.- Order the correct amount of stock and deal with any ordering problems

2NP&C1 : Complete kitchen documentation.- Fill in and store 2 types of kitchen documents

2NP&C2 : Set up and close kitchen.- Ensuring that the kitchen equipment is ready for use and switched off at the end of the shift

1NFPC8 : Cook and finish simple bread and dough products.- A basic version of 2NFPC9

Each unit has questioning attached, which take the form of paper based short answer tests and oral questioning.

If a workplace does not feel that they can fulfil the required number of units here, a more appropriate qualification may be NVQ 2 Food Processing and Cooking.

A learner that fulfils 2 functions in their workplace, e.g. Kitchen and Bar, may find that NVQ 2 Multi-Skilled Hospitality Services will better suit.

NVQ 2 - Professional Cookery

Price on request