Kitchen Services

Category:
1 Year / All Courses / Apprenticeship / Hospitality & Catering / Level 2 / NVQ / Part Time / Post 16 / Workbased /

This employer approved qualification covers a good grounding for the catering industry. The NVQ is suitable for anyone in full-time employment working within a kitchen of a catering establishment such as a café, takeaway or a bistro. It is an opportunity to gain recognition for the work undertaken through certification. After successful completion of this qualification, within the allocated time frame a certificate will be issued showing employers and customers you have gained skills within the relevant working environment.

Achievement at Level 2 reflects the ability to select and use relevant knowledge, ideas, skills and procedures to complete well defined tasks and address straight forward problems. It includes taking responsibility for completing tasks and procedures and exercising autonomy and judgement subject to overall direction or guidance.

Progression:

On completion of this qualifications candidates may progress into employment or there would be opportunities to progress to a Level 3 vocationally related qualification. The learner could also progress onto an apprenticeship at Level 3 in hospitality & catering.

This qualification could lead to jobs as a:

  • Chef
  • Kitchen assistant
  • Fast food assistant

Course Information

To achieve Level 2 NVQ Diploma in Professional Cookery candidates must achieve a total of 37
credits. Candidates must achieve:

  • All of the mandatory units (10 credits)
  • A minimum of 11 credits from Section A
  • A minimum of 16 credits from Section B

Mandatory Units:

  • Maintain Food Safety when storing, preparing and cooking food
  • Working effectively as part of a hospitality team
  • Maintenance of a safe, hygienic and secure working environment

Example optional units:

  • Cook vegetables
  • Prepare and finish simple salad and fruit dishes
  • Prepare and cook fish
  • Maintain an efficient use of resources in the kitchen
  • Produce basic hot and cold deserts
  • Produce healthier dishes
  • Promote new menu items
  • Complete kitchen documentation
  • Set up and close the kitchen
  • Provide a counter and takeaway service

Assessment:

“Vocational” means that the work that you do to achieve this qualification is mainly about practical skills and real work activities. Workbased observations, witness testimonies, work products, questioning, and discussion submitted in the learner’s portfolio. Your allocated assessor will visit you in the work place to assess your skills on a monthly basis.

Entry Requirements

Completion of initial assessment tests – literacy and numeracy to ensure the learner is capable of reaching the required standards of the course. Learners will need to be at least 16 years of age and working, volunteering or on a practical placement as they need to show competence in both knowledge and skills.

Equipment

  • Files/Folders
  • Stationery
  • Relevant Books

Course Fees

Course Fee: 

  • No Fee if this course is taken as an Apprenticeship

Call to Enquire/Book

0800 9 776 788

Disclaimer:
The College takes all reasonable steps to provide the educational services and courses as described above. Details are correct at the time of editing but may be subject to change without prior notice. Courses will not run if student numbers are insufficient. The College has the right to refuse individuals entry to courses in certain circumstances. Prospective students may be advised of more suitable alternatives, if appropriate. The entry requirements stated are those that are normally required to undertake the programme of study.

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