Professional Cookery NVQ Level 2

Awarding Body

City & Guilds

Course Content

A work based qualification designed for cooks/chefs who are currently employed in the hospitality industry.

Course Features

All practical assessments are undertaken within the work place.

Candidates must be employed to be able to follow this course of study.

Knowledge assessments are computer based and attendance at college will be arranged to complete these.

Skills work shops are arranged at college to develop specific knowledge and techniques.
Career Prospects and Progression

Gaining this qualification helps improve career opportunities within the hospitality and allows progression onto suitable level 3 courses.

Modules

There are 3 compulsory units Maintain a safe hygienic and secure working environment Contribute to effective teamwork Maintain food safety when storing, preparing and cooking food and eleven other units chosen to best meet your needs. Examples include Prepare fish for basic dishes. Prepare meat for basic dishes. Prepare vegetables for basic dishes. Prepare cook ? finish basic rice dishes. Prepare cook ? finish basic poultry dishes Prepare cook ? finish basic vegetable dishes Prepare cook ? finish basic pastry products. Prepare cook ? finish basic cakes, sponges and scones. The exact combination will be agreed with your assessor.

Method of Assessment

Assessment is by the development of a portfolio which includes observations in the work place and successful completion of computer based tests.

Course Length

The norm is for learners to complete the course within a year, some however complete sooner.

Time of Delivery
Campus

Pibwrlwyd Campus

Bilingual Provision

Students can use Welsh with their tutor and submit assignments in Welsh

Entry Requirements

No previous qualifications are necessary but candidates must be employed in an environment that allows chosen units of study to be covered.

Full-time or Part-time