Food Production and Cooking

• Programme Overview
• Programme Structure
• Other Information

• If you current role is in the catering industry and you are wishing to progress your career then the Food Production and Cooking level 2 NVQ is an ideal qualification to gain additional skills as part of your career development. If the majority of menu items are finished or processed on your site you will be able to learn additional skills to produce food quickly and in bulk whilst still delivering quality food to your customers.

  You will gain a broader understanding of how to effectively contribute to your team as well as how to work in a secure and hygienic environment. You will also learn how to maintain food safety when storing, preparing and cooking food, clean food production areas such as equipment and utensils, maintain and handle equipment such as knives and also learn about preparing meat, poultry, fish, vegetable, egg dishes and starters and salads.

• Mandatory Units

  Maintain a safe, hygienic and secure working environment (101)
  Work effectively as part of a hospitality team (104)
  Maintain food safety when storing, preparing and cooking food (203)

  Optional Units

  Produce basic fish dishes (281)
  Produce basic meat dishes (282)
  Produce basic poultry dishes (283)
  Produce basic vegetable dishes (284)
  Produce cold starters and salads (294)
  Produce basic egg dishes (143)
  Complete kitchen documentation (271)
  Set up and close kitchen (272)
  Employment rights & responsibilities in the hospitality, leisure, travel and tourism sector (666)

  Components below are part of the Apprenticeship framework

  Technical Certificate Level 2 Certificate in Hospitality & Catering Principles (Food Production & Cooking)

  Key Skills                     Application of Number Level 1              

  (if required)                   Communication Level 1

• Programme length currently 4-5 months approx

  Qualifications and programmes can be subject to change at any time