Food Processing & Cooking NVQ Level 2
This course covers the preparation, cooking and finishing of a variety of dishes. It will allow candidates to gain a sound knowledge of food hygiene in the workplace and will develop new and existing skills in the preparing and cooking food.
They will also understand the importance of completing kitchen documentation and know how to set and close a kitchen.
Eleven units must be completed for the full NVQ. Each candidate must
complete all the mandatory units, plus eight optional units.
Mandatory units
All must be completed.
- 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
- Cook and finish basic meat dishes
- Cook and finish basic poultry dishes
- Cook and finish basic vegetable dishes
- Cook-chill food
- Cook-freeze food
- Prepare, cook and finish basic hot sauces
- Prepare, cook and finish basic rice dishes
- Prepare, cook and finish basic pasta dishes
- Prepare, cook and finish basic pulse dishes
- Prepare, cook and finish basic egg dishes
- Prepare, cook and finish basic bread and dough products
- Prepare, cook and finish basic pastry products
- Prepare, cook and finish basic cakes, sponges and scones
- Prepare, cook and finish basic grain dishes
- Prepare, cook and finish basic healthier dishes
- Prepare, cook and finish basic hot and cold desserts
- Prepare and present food for cold presentation
- Process, cook, finish and present flour, dough and tray- baked product
- Prepare hot and cold sandwiches
- Complete kitchen documentation
- Set up and close kitchen
- Give customers a positive impression of yourself and your organisation
- Order stock
- Maintain a vending machine
- Maintain and deal with payments
- Provide a counter/takeaway service
- Convert a room for dining
- Supervise the work of staff
