NVQ Level 2 Food Processing and Cooking

Overview

This is the hospitality industry's professional qualification for staff who process and cook food in any type of outlet.

It is suitable for all catering staff, cooks and chefs whose outlet and menu relies mainly on pre-prepared raw materials and predominantly uses pre-prepared dishes, mixes and sauces from frozen, chilled, dried or canned sources.

These may be the kitchens that serve chain restaurants, popular catering eateries, hospitals, school canteens, hotel dining rooms, care homes, contract catering sites, fast food outlets or cafes.

This qualification is suitable for those already in employment as well as those wishing to enter the hospitality industry.

You may progress from this qualification to the ‘professional cookery NVQ' which concentrates on preparing and cooking food from raw ingredients, if the kitchen you work in requires these skills.

Catering & Hospitality ~ NVQ Level 2

Food Processing and Cooking

A total of 11 units to be achieved
A City & Guilds Professional NVQ Qualification

All of these Mandatory Units:

• 504 Contribute to effective teamwork
• 501 Maintain a safe, hygienic and secure working environment
• 603 Maintain food safety when storing, preparing and cooking food

Optional Units:-
Group A Choose a minimum of 4 from this group

• 627 Cook and finish basic fish dishes
• 629 Cook and finish basic meat dishes
• 630 Cook and finish basic poultry dishes
• 633 Cook and finish basic vegetables dishes
• 634 Cook-chill food
• 635 Cook freeze food
• 636 Prepare, cook and finish basic hot sauces
• 639 Prepare, cook and finish basic rice dishes
• 640 Prepare, cook and finish basic pasta dishes
• 641 Prepare, cook and finish basic pulse dishes
• 643 Prepare, cook and finish basic egg dishes
• 644 Prepare, cook and finish basic bread and dough products
• 645 Prepare, cook and finish basic pastry dishes
• 646 Prepare, cook and finish basic cakes, sponges and scones
• 647 Prepare, cook and finish basic grain dishes
• 648 Prepare, cook and finish healthier dishes
• 649 Prepare, cook and finish basic hot and cold desserts
• 650 Prepare and present food for cold presentation
• 673 Process, cook, finish and present flour dough and tray bake products
• 517 Prepare hot and cold sandwiches

Group B ~ Choose a minimum of 3 from this group

• 001 Supervise the work of staff
• 502 Maintain and deal with payments
• 506 Maintain a vending machine
• 510 Provide a counter/takeaway service
• 541 Package food delivery
• 601 Give customers a positive impression of yourself and your organisation
• 602 Order stock
• 610 Convert a room for dining
• 671 Complete kitchen documentation
• 672 Set up and close kitchen