Level 2 NVQ Diploma in Professional Cookery

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:

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

• Prepare fish for basic dishes
• Prepare shellfish for basic dishes
• Prepare meat for basic dishes
• Prepare poultry for basic dishes
• Prepare game for basic dishes
• Prepare offal for basic dishes
• Prepare vegetables for basic dishes
• Process dried ingredients prior to cooking
• Prepare and mix spice and herb blends
• Cook and finish basic fish dishes
• Cook and finish basic meat dishes
• Cook and finish basic poultry dishes
• Cook and finish basic game dishes
• Cook and finish basic offal 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 soups
• Make basic stock
• 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 vegetable protein 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
• Produce healthier dishes
• Prepare, cook and finish basic cold and hot desserts
• Prepare and present food for cold presentation
• Prepare, cook and finish Dim Sum
• Prepare, cook and finish noodle dishes
• Prepare and cook food using a Tandoor
• Complete kitchen documentation
• Set up and close kitchen
• Order stock
• Cook and finish simple bread and dough products
• Liaise with care team to ensure that an individual's nutritional needs are met
• Prepare meals to meet relevant nutritional standards set for school meals
• Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector