NVQ Level Two Food Production and Cooking

The course comprises 11 units, 3 mandatory and 8 optional. (Candidates may only select a maximum of 3 level 1 optional units within the total 11 units)

Mandatory units:

• 1GEN1: Maintain a safe, hygienic and secure working environment
• 1GEN4: Contribute to effective team work
• 2GEN3: Maintain food safety when storing, preparing and cooking food

Optional units A (Minimum of 4):

• 1FP3: Prepare hot and cold sandwiches
• 2FC1: Cook and finish basic fish dishes
• 2FC3: Cook and finish basic meat dishes
• 2FC4: Cook and finish basic poultry dishes
• 2FC7: Cook and finish basic vegetable dishes
• 2FC8: Cook-chill food
• 2FC9: Cook-freeze food
• 2FPC1: Prepare, cook and finish basic hot sauces
• 2FPC4: Prepare, cook and finish basic rice dishes
• 2FPC5: Prepare, cook and finish basic pasta dishes
• 2FPC6: Prepare, cook and finish basic pulse dishes
• 2FPC8: Prepare, cook and finish basic egg dishes
• 2FPC9: Prepare, cook and finish basic bread and dough products
• 2FPC10: Prepare, cook and finish basic pastry products
• 2FPC11: Prepare, cook and finish basic cakes, sponges and scones
• 2FPC12: Prepare, cook and finish basic grain dishes
• 2FPC13: Prepare, cook and finish basic healthier dishes
• 2FPC14: Prepare, cook and finish basic hot and cold deserts
• 2FPC15: Prepare and present food for cold presentation
• 2P&3C: Process, cook, finish and present floor dough and tray bake

Optional Units B (Minimum of 3):

• HS1: Supervise the work of staff
• 1GEN2: Maintain and deal with payments
• 1GEN6: Maintain a vending machine
• 1FS4: Provide a counter/takeaway service
• 1P&C1: Package food delivery
• 2GEN1: Give customers a positive impression or yourself and your organisation
• 2GEN2: Order stock
• 2FS5: Convert a room for dining
• 2P&C1: Complete kitchen documentation
• 2P&C2: Set up and close a kitchen

Each candidate is assessed on their ability to perform tasks competently, and whether they have the correct knowledge and understanding to be competent at those tasks. The qualification is built around key tasks from the job role and is delivered in the workplace by a qualified assessor and involves working through the chosen units. The course is assessed though underpinning knowledge questions and the development of a portfolio of evidence to demonstrate competence. Candidates will be provided with the course material

Related courses available from East Riding College

• CIEH level two award in Food Safety in Catering
• CIEH level three award in Supervising Food Safety in Catering

For start dates and fees, consult the relevant course guides below or you can request a prospectus by post.

• Quality Focused quality is at the heart of all we do, we are all accountable for performance and results.
• Ambitious achieving success for our learners, staff, businesses and communities.
• Enterprising innovative and responsive, encouraging new ideas to generate developments, income and efficiencies in our operations.
• Resilient embracing change and being determined to succeed.
• Respectful to each other, advancing equality of opportunities and promoting diversity
• Caring safeguarding young people and vulnerable adults, providing a safe, inclusive and considerate environment for all members of the college community.