Level 2 Kitchen Services NVQ
Starting dates and places
This product does not have fixed starting dates and/or places.
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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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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