Level 2 Kitchen Services NVQ

Level

Level 2 Kitchen Services NVQ

New College Nottingham
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Starting dates and places

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Description

This course consists of the following:

Mandatory Units:

  • Maintain Food Safety when storing, preparing & cooking food
  • Work effectively as part of a hospitality team
  • Maintain a safe, hygienic and secure working environment

Optional Units (A):

  • Cook vegetables
  • Prepare & finish simple salad & fruit dishes
  • Prepare & cook fish
  • Prepare & cook meat & poultry
  • Prepare hot & cold sandwiches
  • Provide a counter & takeaway service
  • Maintain an efficient use of resources in the kitchen
  • Present menu items according to a defined brand standard

Optional Units (B):

  • Produce basic hot & cold desserts
  • Produce cold starters & salads
  • Produce healthier dishes
  • Maintain an efficient use of food resources
  • Prepare, oper…

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Didn't find what you were looking for? See also: Professional Cookery and Food Hygiene.

This course consists of the following:

Mandatory Units:

  • Maintain Food Safety when storing, preparing & cooking food
  • Work effectively as part of a hospitality team
  • Maintain a safe, hygienic and secure working environment

Optional Units (A):

  • Cook vegetables
  • Prepare & finish simple salad & fruit dishes
  • Prepare & cook fish
  • Prepare & cook meat & poultry
  • Prepare hot & cold sandwiches
  • Provide a counter & takeaway service
  • Maintain an efficient use of resources in the kitchen
  • Present menu items according to a defined brand standard

Optional Units (B):

  • Produce basic hot & cold desserts
  • Produce cold starters & salads
  • Produce healthier dishes
  • Maintain an efficient use of food resources
  • Prepare, operate & clean specialist food preparation & cooking equipment
  • Promote new menu items
  • Complete kitchen documentation
  • Set up & close the kitchen
  • Employment rights & responsibilities in the hospitality, leisure, travel & tourism sector

To achieve the full qualification students must attain a minimum of 37 credits in total.

This comprises of:

  • All of the mandatory units (10 credits)
  • A minimum of 11 credits from section A
  • A minimum of 16 credits from section B

Units to be discussed with assessor and selected for the appropriate job role and training purpose.

Students must be employed in the catering & hospitality industry
Don't meet the entry requirement for the course?

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    There are no frequently asked questions yet. If you have any more questions or need help, contact our customer service.