NVQ Level 2 Professional Cookery (Flexible Route)

The flexible route allows individuals to complete the qualification who for
operational reasons may not carry out both the preparation and cooking
of food on a regular basis. For example, if you cook and finish preprepared
products you will be able to utilise this route to achieve your
qualification.

Organisation Benefits

The organisation benefits because:

• They have confidence that their catering staff are competent to
• carry out their responsibilities.
• They can use the standards to benchmark the quality of their
• employees to other organisations.
• Experience shows businesses that support staff with training will
• see an increase in skill levels, motivation and productivity.
• Businesses should see an increase in customer retention and
• higher levels of repeat business.

Personal Benefits

Individuals benefit because:

• Strengths can be built on and training and development can be
• focused on areas which can be improved.
• You can prepare and plan your qualification to fit in with work
• and personal commitments.
• You receive a nationally recognised certificate demonstrating
• your competence.

Training Methods
The programme is predominantly work-based, with additional knowledge sessions, including regular reviews containing activity planning and target setting by a visiting training consultant.

Course Syllabus
To gain the full qualification candidates are required to complete three mandatory units, plus a further 11 of the optional units.

Mandatory Units

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

Optional Units

• Prepare fish for basic dishes
• Prepare shellfish for basic dishes
• Prepare meat for basic dishes
• Prepare poultry for basic dishes
• Prepare game for basic dishes
• Prepare offal for basic dishes
• Prepare vegetables for basic dishes
• Cook and finish basic fish dishes
• Cook and finish basic shell fish dishes
• Cook and finish basic meat dishes
• Cook and finish basic poultry dishes
• Cook and finish basic game dishes
• Cook and finish basic offal dishes
• Cook and finish basic vegetable dishes
• Cook-Chill food
• Cook-Freeze food
• Prepare, cook and finish basic hot soups
• Prepare, cook and finish basic soups
• Prepare basic stock
• Prepare, cook and finish basic rice dishes
• Prepare, cook and finish basic pasta dishes
• Prepare, cook and finish basic pulse dishes
• Prepare, cook and finish basic vegetable protein dishes
• Prepare, cook and finish basic egg dishes
• Prepare, cook and finish basic bread and dough products
• Prepare, cook and finish basic pastry product
• Prepare, cook and finish basic cakes, sponges and scones
• Prepare, cook and finish basic grain dishes
• Prepare, cook and finish healthier dishes
• Prepare, cook and finish basic hot and cold desserts
• Prepare and present food for cold presentation
• Complete kitchen documentation
• Set up and close kitchen
• Order stock
• Cook and finish simple bread and dough products

Assessment Method
In order to achieve any unit, candidates must demonstrate that they meet the relevant stated outcomes and demonstrate the required knowledge and understanding. This will be achieved through a balance of observations carried out by the training consultant and workplace evidence produced by the candidate. This balance of observation and work product will be agreed between the training consultant and candidate prior to assessment.

Course duration: 12-14 months

Awarding Body: City & Guilds