West Herts College

School of Work based learning

NVQ2 in Catering & Hospitality
Food Processing and Cooking

Location:

In the workplace

Duration: 2 year(s)
Type of course: Part Time
How to apply:

Next Steps

Call us now for a free consultation on

01923 812034

Entry Qualifications

Train to Gain NVQs are available free of charge to all employees aged 19-64 that do not already have a full Level 2 qualification. For more information click on 'Are you eligible' on the left.

Information about the course

This NVQ is ideal for chefs mainly completing fresh food preparation and cooking. Learners must achieve 11 units in total - three mandatory units plus a choice of eight from the optional units listed below.

Core units

The following three core units are compulsory - covering the areas essential for success in this work:

Maintain a safe, hygienic & secure working environment
Contribute to effective teamwork (CfA)
Maintain food safety when storing, preparing and cooking food

Optional units

Tailor your course to your experience and skills with a choice of eight units from the following:

Choose four units from this section

Prepare hot and cold sandwiches
Cook and finish basic fish dishes
Cook and finish basic meat dishes
Cook and finish basic poultry dishes
Cook and finish basic vegetable dishes
Cook-chill
Cook-freeze
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 dishes
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 hot and cold desserts
Prepare and present food for cold presentation
Process, cook, finish, and present flour dough and tray-bake products