Level 2 NVQ Diploma in Food Production and Cooking

Before looking at this particular National Vocational Qualification (NVQ), it is worth explaining the purpose of an NVQ. It is a competence based qualification, which means it reflects what someone does as part of their job. They are normally flexible and are essentially an assessment to prove that someone can do a job. Training is still required over and above the assessment to bring someone new or developing in a role to full competence and hence enable them to gain the qualification.
NVQs are work based qualifications, but can be delivered full-time in colleges. NVQs can be delivered by the employer themselves or with help from a commercial work based provider or college. Their delivery can be very flexible, including day release, on the job, online training assessment etc. NVQs are available at levels 1 to 5 and reflect the differing competences of different jobs, with 5 being the highest level of competence.

Mandatory units:

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

• Produce basic fish dishes
• Produce basic meat dishes
• Produce basic vegetable dishes
• Cook-chill food
• Cook-freeze food
• Produce basic rice, pulse and grain dishes
• Produce basic bread and dough products
• Produce basic pastry products
• Produce basic cakes, sponges and stones
• Produce basic hot and cold desserts
• Produce basic poultry dishes
• Produce cold starters and salads
• Produce flour, dough and tray baked products
• Produce basic hot sauces
• Produce basic pasta dishes
• Prepare hot and cold sandwiches
• Produce healthier dishes
• Maintain an efficient use of food resources
• Maintain an efficient use of food resources in the kitchen
• Prepare, operate and clean specialist food preparation and cooking equipment
• Liaise with care team to ensure that an individual's nutritional needs are met
• Prepare meals for distribution
• Modify the content of dishes
• Prepare and cook food to meet the requirements of allergy sufferers
• Prepare meals to meet relevant nutritional standards set for school meals
• Promote new menu items
• Present menu items according to a defined brand standard
• Give customers a positive impression of yourself and your organisation
• Maintain and deal with payments
• Provide a counter and takeaway service
• Convert a room for dining
• Complete kitchen documentation
• Set up and close kitchen
• Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector
• Produce basic egg dishes