Professional Cookery City & Guilds NVQ Level 2 Diploma
The course contains practical and theory components that cover all the basic skills required to qualify for employment in the Hospitality Industry. It offers a wide range of NVQ units that can be chosen to fit any workplace, e.g. schools, hospitals, restaurants, pubs, conference centres, care homes.
This is a nationally recognised qualification that delivers the basic skills needed to succeed in the hospitality industry.
Working in the hospitality industry, at least on a part time basis, where you are able to practice the skills learnt here at College.
You will learn how to prepare and cook a range of foods and present them attractively: they will learn basic knife skills, how to maintain high standards of food hygiene, Health and safety, work as part of a team.
List of units:
1G1: Maintain a safe, hygienic and secure working environment
1G4: Contribute to effective teamwork (CfA)
2G3: Maintain food safety when storing, preparing and cooking 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 vegetables for basic dishes
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
2NFPC1: Prepare, cook and finish basic hot sauces
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 dishes
2NFPC8: Prepare, cook and finish basic egg dishes
2NFPC9: Prepare, cook and finish basic bread and dough products
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 basic healthier dishes
2NFPC14: Prepare, cook and finish basic hot and cold desserts
2NFPC15: Prepare and present food for cold presentation
2NP&C1: Complete kitchen documentation
2NP&C2: Set up and close kitchen
Observation and questioning.
Further study and career options
Progress possible to Professional Cookery Level 3 or Hospitality Supervision & Leadership Level 3.
Must be working at a suitable practical level.