Level 2 NVQ Diploma in Kitchen Services

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.
The Level 2 NVQ Diploma in Kitchen Services is designed for learners working in or who are seeking to start a career in kitchen services. It is aimed at chefs who may be cooking and reheating food that is bought in and that requires little or no preparation. This could be more mainstream restaurants or in some parts of public sector catering.

Mandatory units:

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

• Cook vegetables
• Prepare and finish simple salad and fruit dishes
• Prepare and cook fish
• Prepare and cook meat and poultry
• Provide a counter and takeaway service
• Maintain an efficient use of resources in the kitchen
• Present menu items according to a defined brand standard
• Prepare hot and cold sandwiches
• Produce basic hot and cold desserts
• Produce cold starters and salads
• Produce healthier dishes
• Maintain an efficient use of food resources
• Prepare, operate and clean specialist food preparation and cooking equipment
• Promote new menu items
• Complete kitchen documentation
• Set up and close kitchen
• Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector