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LEVEL 2 NVQ FOOD PROCESSING AND COOKING
To achieve the full award, the candidate must complete 11 units in total. These are drawn from 3 Mandatory Units, minimum of 4 units from Optional Group A and minimum of 3 units from Optional Group B. Candidates may only select a maximum of three level 1 optional units within the total 11 units.
MANDATORY UNITS:
- Maintain a Safe, Hygienic and Secure Working Environment
- Contribute to Effective Teamwork
- Maintain Food Safety when Storing, Holding and Serving Hot Food
OPTIONAL GROUP A (Minimum of 4 units):
- Cook and Finish Basic Fish Dishes
- Cook and Finish Basic Meat Dishes
- Cook and Finish Basic Poultry Dishes
- Cook and Finish Basic Vegetables Dishes
- Cook-Chill Food
- Cook-Freeze Food
- Prepare, Cook and Finish Basic Hot Sauces
- 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 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
- Prepare, Cook and Finish Healthier Dishes
- Prepare, Cook and Finish Basic Hot and Cold Desserts
- Prepare and Present Food for Cold Presentation
- Prepare, Cook, Finish and Present Flour, Dough and Tray-Bake Products
- Prepare Hot and Cold Sandwiches
OPTIONAL GROUP B (Minimum 3 units):
- Complete Kitchen Documentation
- Set Up and Close Kitchen
- Package Food for Delivery
- Give Customers a Positive Impression of Yourself and Your Organisation
- Order Stock
- Maintain and Deal with Payments
- Maintain a Vending Machine
- Provide a Counter/Take-Away Service
- Convert a Room for Dining
- Supervise The Work of Staff
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