Professional Cookery NVQ Level 2

What is this course about?

This is a one year programme which reflects the professional skills required in a food production unit. There is a range of units to suit your development needs including meat, poultry, fish, dough products, cakes, sponges, pasta, vegetables and hot and cold presentation which meet awarding body standards. Learning and assessment will take place within the college kitchens, which operate as a realistic working environment. This is an ideal starting point into the Hospitality sector; this professional craft qualification will reflect working in the industry. The qualification is a one-year programme and has both theory and practical elements. Lectures, practical demonstrations, tutorials.

Entry Requirements

For entry on to the programme you will need enthusiasm and motivation to want to work in the Hospitality Sector. The qualification aims will be discussed at interview. It may also be appropriate as a basis for an apprenticeship programme.

How is it taught?

A variety of teaching methods will be used including practical demonstrations, workshops, lectures, ILT resources, role play, discussion, question and answer and workpacks. Some independent study is required for which guidance is given. Practical work including assessment is carried out in the new purpose built industry standard kitchen facilities.

How will I be assessed?

Methods of assessment are continuous by building evidence as soon as you can demonstrate your skills. This may include practical assessments, projects, oral and written questions.

What else do I need to know?

In this course you will learn basic preparation and cooking skills, how to use knives safely, operate kitchen equipment and work within a team safely and hygienically. Hygiene is a very important part of our industry and you will receive training towards a food safety certificate. You will also learn and practice various cooking methods using a range of different types of food. Cooking methods to include: boiling, poaching, steaming, stewing, braising, roasting, baking, frying and grilling. A portfolio of evidence will be built up from your experience in the practical classes. The assessments will be carried out based on the units from your log book, the units are a combination of the following mandatory and optional units: Maintain a safe, hygienic and secure working environment, Contribute to effective teamwork, Maintain food safety when storing, preparing and cooking food, Prepare fish for basic dishes, Prepare meat for basic dishes, Prepare poultry for basic dishes, Prepare vegetables for basic dishes, Cook and finish basic fish dishes, Cook and finish basic meat dishes, Cook and finish basic poultry dishes, Cook and finish basic vegetable dishes, Prepare, cook and finish basic hot dishes, Prepare, cook and finish basic soups, Prepare, cook and finish basic bread and dough products, Prepare, cook and finish basic pastry products. You will be required to purchase a set of chefís knives and a kitchen uniform (whites). It is essential to wear protective clothing to comply with the Health & Safety at Work Act. This equipment is available by mail order and an order form will be provided at your interview. You will need to complete an application form and attend an interview with one of the hospitality lecturers. The application form can be obtained from the recruitment team.

What could I do next?

This course can lead to entry onto the NVQ Level 3 in Catering & Hospitality and enhanced career prospects.