Job Roles this qualification is suitable for:
• Chef
• Kitchen Assistant
• Craft Chef (Casual Dining or restaurants, hotels and gastro
pubs)
• Commis Chef, Kitchen Support Staff
• School Cook
Mandatory Units
• Maintain a safe, hygienic and secure working
environment
• Work effectively as part of a hospitality team
• Maintain food safety when storing, preparing and cooking
food
• Maintain, handle and clean knives
To achieve the Level 2 NVQ Diploma in Professional Cookery
candidates must attain a total of 58 credits. This comprises of the
mandatory units, totalling 13 credits and a minimum of 45 credits
from the optional units below:
|
Optional Units
|
QCF Credit
|
|
Prepare fish for basic dishes
|
4
|
|
Prepare shellfish for basic dishes
|
3
|
|
Prepare meat for basic dishes
|
4
|
|
Prepare poultry for basic dishes
|
4
|
|
Prepare game for basic dishes
|
4
|
|
Prepare offal for basic dishes
|
3
|
|
Prepare vegetables for basic dishes
|
4
|
|
Process dried ingredients prior to cooking
|
2
|
|
Prepare and mix spice and herb blends
|
2
|
|
Cook and finish basic fish dishes
|
4
|
|
Cook and finish basic shellfish dishes
|
4
|
|
Cook and finish basic meat dishes
|
5
|
|
Cook and finish basic poultry dishes
|
5
|
|
Cook and finish basic game dishes
|
5
|
|
Cook and finish basic offal dishes
|
5
|
|
Cook and finish basic vegetable dishes
|
4
|
|
Cook-chill food
|
3
|
|
Cook-freeze food
|
3
|
|
Prepare, cook and finish basic hot sauces
|
4
|
|
Prepare cook and finish basic soups
|
4
|
|
Make basic stock
|
3
|
|
Prepare, cook and finish basic rice dishes
|
4
|
|
Prepare, cook and finish basic pasta dishes
|
4
|
|
Prepare, cook and finish basic pulse dishes
|
4
|
|
Prepare, cook and finish basic vegetable protein dishes
|
4
|
|
Prepare, cook and finish basic egg dishes
|
3
|
|
Prepare, cook and finish basic bread and dough
|
5
|
|
Prepare, cook and finish basic pastry products
|
5
|
|
Prepare, cook and finish basic cakes, sponges, biscuits and
scones
|
5
|
|
Prepare, cook and finish basic grain dishes
|
4
|
|
Produce healthier dishes
|
3
|
|
Prepare, cook and finish basic cold and hot desserts
|
4
|
|
Prepare and present food for cold presentation
|
4
|
|
Prepare, cook and finish Dim Sum
|
5
|
|
Prepare, cook and finish noodle dishes
|
4
|
|
Prepare and cook food using a Tandoor
|
4
|
|
Complete kitchen documentation
|
3
|
|
Set up and close kitchen
|
4
|
|
Order stock
|
4
|
|
Cook and finish simple bread and dough products
|
3
|
|
Liaise with care team to ensure that individual nutritional
needs are met
|
3
|
|
Prepare meals to meet the requirements set for school meals
|
4
|
|
Employment rights & responsibilities in the hospitality,
leisure, travel and tourism sector
|
2
|