Professional Cookery

The VQ offers the Trainee the opportunity to learn and understand the requirements for Preparation and Cooking of Foods.

The importance of good Hygiene practices, Health and Safety, correct use of knives and also learning to work in a Production area.

Trainees are given Full support throughout their Training from Hospitality Training and we will provide them with their Practical Cookery Book and their first set of knives.

Health and Safety is an important part of any industry these days and particularly so in a working Kitchen where there are hot plates, Gas Cookers, Knives, Cutting Equipment and many more.

Chefs will be taught how to use such equipment correctly and safely in order that they protect themselves and each other.

The Level 2 provides a selection of units which the Head Chef can choose for you in order that what you learn is in keeping with what your establishment requires.

On completion of the Level 2 the Chef would then have an option to continue up to the next Level where they can then specialise in a particular area of the kitchen ie Patisserie and Confectionery, Kitchen and Larder.

H295 Professional Cookery (Preparation and Cooking)

List of all units for H295

• 1G1: Maintain a safe, hygienic and secure working environment
• 1G4: Contribute to effective teamwork
• 2G3: Maintain food safety when storing, preparing and cooking food
• 2NFPC4: Prepare, cook and finish basic rice dishes
• 2NFPC5: Prepare, cook and finish basic pasta dishes
• 2NFPC6: Prepare, cook and finish basic pulse dishes
• 2NFPC7: Prepare, cook and finish basic vegetable protein
• 2NFPC8: Prepare, cook and finish basic egg dishes
• 2NFPC9: Prepare, cook and finish basic bread and dough products
• 2FC2: Cook and finish basic shellfish dishes
• 2FC5: Cook and finish basic game dishes
• 2FC6: Cook and finish basic offal dishes
• 2FC8: Cook-chill food
• 2FC9: Cook-freeze food
• 2FP2: Prepare shellfish for basic dishes
• 2FP5: Prepare game for basic dishes
• 2FP6: Prepare offal for basic dishes
• 2NFPC10: Prepare, cook and finish basic pastry products
• 2NFPC11: Prepare, cook and finish basic cakes, sponges and scones
• 2NFPC12: Prepare, cook and finish basic grain dishes
• 2NFPC13: Prepare, cook and finish healthier dishes
• 2NFPC14: Prepare, cook and finish basic hot and cold desserts
• 2NFPC15: Prepare and present food for cold presentation
• 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
• 2FP1: Prepare fish for basic dishes
• 2FP3: Prepare meat for basic dishes
• 2FP4: Prepare poultry for basic dishes
• 2FP7: Prepare vegetable for basic dishes
• 2NFPC2: Prepare, cook and finish basic soups
• 2NFPC3: Make basic stock
• 2NFPC1: Prepare, cook and finish basic hot sauces

H296 Professional Cookery

List of all units for H296

• 1G1: Maintain a safe, hygienic and secure working environment
• 1G4: Contribute to effective teamwork
• 2G3: Maintain food safety when storing, preparing and cooking food
• 2NFPC14: Prepare, cook and finish basic hot and cold desserts
• 2NFPC15: Prepare and present food for cold presentation
• 2NFPC2: Prepare, cook and finish basic soups
• 2NFPC3: Make basic stock
• 2NFPC4: Prepare, cook and finish basic rice dishes
• 2NFPC5: Prepare, cook and finish basic pasta dishes
• 2NFPC6: Prepare, cook and finish basic pulse dishes
• 2NFPC7: Prepare, cook and finish basic vegetable protein
• 2NFPC8: Prepare, cook and finish basic egg dishes
• 2NFPC9: Prepare, cook and finish basic bread and dough products
• 2NP&C1: Complete kitchen documentation
• 2NP&C2: Set up and close kitchen
• 1NFPC8: Cook and finish simple bread and dough products
• 2FC1: Cook and finish basic fish dishes
• 2FC2: Cook and finish basic shellfish dishes
• 2FC3: Cook and finish basic meat dishes
• 2FC4: Cook and finish basic poultry dishes
• 2FC5: Cook and finish basic game dishes
• 2FC6: Cook and finish basic offal dishes
• 2FC7: Cook and finish basic vegetable dishes
• 2FC8: Cook-chill food
• 2FC9: Cook-freeze food
• 2FP1: Prepare fish for basic dishes
• 2FP2: Prepare shellfish for basic dishes
• 2FP3: Prepare meat for basic dishes
• 2FP4: Prepare poultry for basic dishes
• 2FP5: Prepare game for basic dishes
• 2FP6: Prepare offal for basic dishes
• 2FP7: Prepare vegetable for basic dishes
• 2G2: Order stock
• 2NFPC1: Prepare, cook and finish basic hot sauces
• 2NFPC10: Prepare, cook and finish basic pastry products
• 2NFPC11: Prepare, cook and finish basic cakes, sponges and scones
• 2NFPC12: Prepare, cook and finish basic grain dishes
• 2NFPC13: Prepare, cook and finish healthier dishes