Level 2 NVQ Diploma in Professional Cookery (Thai Cuisine)

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 Diplomas in Professional Cookery are designed to provide basic skills to cook and present a range of food items in various cookery methods. This qualification is aimed at those working or who are seeking to start a career in professional cookery. It is a flexible route allowing a wide selection of units and to specialise in a particular area including:

• Thai cuisine
• Indian cuisine
• Chinese cuisine
• Bangladeshi cuisine
• Preparation and cooking

Mandatory units include:

• 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 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 vegetable dishes
• Process dried ingredients prior to cooking
• Prepare, cook and finish noodle dishes
• Prepare, cook and finish basic soups
• Prepare, cook and finish basic vegetable protein dishes
• Prepare, cook and finish basic rice dishes
• Prepare poultry for basic dishes
• Prepare game for basic dishes
• Prepare offal for basic dishes
• Prepare vegetables for basic dishes  
• Cook and finish basic shellfish dishes
• Cook and finish basic game
• Cook and finish basic offal dishes
• Cook-chill food  
• Cook-freeze food
• Prepare, cook and finish basic hot sauces
• Make basic stock
• 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 bread and dough products
• Prepare, cook and finish basic pastry dishes
• Prepare, cook and finish basic cakes, sponges, biscuits 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 and cook food using a Tandoor
• Complete kitchen documentation
• Set up and close kitchen
• Order stock  
• 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
• Cook and finish simple bread and dough products