Professional Cookery NVQ Level 2

Professional Cookery NVQ Level 2.

About the Course
Study Mode
NVQ
Contact Details

Introduction Who Should Participate:
This qualification is aimed at anybdy regardless of age who is starting out on a career as a chef or who wishes to gain the skills to progress.

Course Units Candidates for Professional Cookery must complete all mandatory units plus 11 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:
· Cook and finish basic fish dishes or basic shellfish dishes or basic poultry dishes or basic meat dishes
· Cook and finish basic game dishes or basic offal dishes or basic vegetable dishes
· Cook-chill food or Cook-freeze food
· Prepare fish or poultry or game or offal or vegetables for basic dishes
· Prepare, cook and finish basic hot sauces or pastry products or healthier dishes
· Cook and finish simple bread and dough products
· Prepare, cook and finish basic cakes, sponges and scones or basic grain dishes or basic hot and cold desserts or basic soups
· Prepare and present food for cold presentation
· Make basic stock
· Prepare, cook and finish basic rice dishes or basic pasta dishes or basic pulse dishes or basic egg dishes or basic vegetable protein dishes
· Complete kitchen documentation
· Prepare, cook and finish basic bread and dough products
· Order stock
· Set up and close kitchen

Course Outcome:
Participants will have achieved a nationally accredited qualification in Professional Cookery.

Duration 12 - 18 months

Tuition Fees(Cost) Costs dependent on funding options

Progression Route NVQ Level 3 Professional Cookery

Other Information Start Dates : Throughout the year