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This qualification is designed for learners to demonstrate skills and ability through units chosen by them to match the skills required in their workplace. Ingredients used should be fresh and dishes cooked from scratch.
The mandatory units are 1G1 : Maintain a safe, hygienic and secure working environment In addition to the three mandatory units, learners are required to complete a minimum of 4 units from list A and 3 from list B. These 7 units should reflect the daily duties of the learner while at work. Although it is acceptable to be assessed while preparing, cooking and finishing ‘specials’, assessment pieces should not be contrived just to meet the criteria.
The criteria shown here is a guide to the minimum requirements for observation List A 2FC1 : Cook and finish basic fish dishes.- Cooking, finishing, garnishing and presenting 3 different fish dishes, using 2 types of fish 2FC3 : Cook and finish basic meat dishes.- Cooking, finishing, garnishing and presenting red and white meat dishes, using 4 methods of cookery 2FC4 : Cook and finish basic poultry dishes.- Cooking, finishing, garnishing and presenting poultry dishes using 2 types of bird and 4 methods of cookery 2FC7 : Cook and finish basic vegetable dishes.- Cooking, finishing, garnishing and presenting 6 types of vegetable in dishes using 4 methods of cookery 2FC8 : Cook-chill food.- Cooking a range of food dishes that are rapidly chilled and stored refrigerated 2FC9 : Cook-freeze food.- Cooking a range of food dishes that are rapidly chilled and stored frozen 2NFPC1 : Prepare, cook and finish basic hot sauces.- Preparing, cooking, finishing, garnishing and presenting 3 different types of hot sauce 2NFPC4 : Prepare, cook and finish basic rice dishes.- Preparing, cooking, finishing, garnishing and presenting 3 types of rice in dishes, using 4 methods of cookery 2NFPC5 : Prepare, cook and finish basic pasta dishes.- Preparing, cooking, finishing, garnishing and presenting fresh and dried pasta dishes 2NFPC6 : Prepare, cook and finish basic pulse dishes.- Preparing, cooking, finishing, garnishing and presenting 2 basic pulse dishes, using 3 cookery methods 2NFPC8 : Prepare, cook and finish basic egg dishes.- Preparing, cooking, finishing, garnishing and presenting a range of egg dishes, using 5 preparation and cooking methods 2NFPC9 : Prepare, cook and finish basic bread and dough products.- Preparing, cooking, finishing, garnishing and presenting 2 different types of dough product 2NFPC10 : Prepare, cook and finish basic pastry products.- Preparing, cooking, finishing, garnishing and presenting 3 types of pastry in pastry based dishes 2NFPC11 : Prepare, cook and finish basic cakes, sponges and scones.- Preparing, cooking, finishing, garnishing and presenting basic cakes, sponges and scones 2NFPC12 : Prepare, cook and finish basic grain dishes.- Preparing, cooking, finishing, garnishing and presenting 4 different grains in dishes with a grain base 2NFPC13 : Prepare, cook and finish healthier dishes.- Preparing, cooking, finishing, garnishing and presenting a variety of dishes with reduced fat & salt and increased fibre 2NFPC14 : Prepare, cook and finish basic hot and cold desserts.- Preparing, cooking, finishing, garnishing and presenting 3 desserts using 7 preparation and cookery methods 2NFPC15 : Prepare and present food for cold presentation.- Preparing, garnishing and presenting 6 cold food products 2NP&C3 : Process, cook, finish and present flour, dough and tray-bake products.- Prepare and cook 4 basic dessert mixes 1FP3 : Prepare hot and cold sandwiches.- Using sliced, unsliced and other breads, prepare a range of sandwiches with various fillings List B 2NP&C1 : Complete kitchen documentation.- Fill in and store 2 types of kitchen documents 2NP&C2 : Set up and close kitchen.- Ensuring that the kitchen equipment is ready for use and switched off at the end of the shift 1NP&C1 : Package food for delivery.- Package hot or cold food in line with legal standards 2G1 : Give customers a positive impression of yourself and your organisation.- Establishing effective relationships with , communicating with and giving information to customers 2G2 : Order stock.- Order the correct amount of stock and deal with any ordering problems 1G6 : Maintain a vending machine.- Clean and fill drinks and food machines 1G2 : Maintain and deal with payments.- Keep the till area clean and tidy and deal with payments, giving correct change 1FS4 : Provide a counter/takeaway service.- Serve customers at the counter and maintain counter areas and equipment 2FS5 : Convert a room for dining.- Clear and set up a room for dining, including food service equipment and tableware HS1 : Supervise the work of staff.- Plan and monitor the work of, and feed back to staff
Each unit has questioning attached, which take the form of paper based short answer tests or computerised, multiple choice testing.
If a workplace feels that they can fulfil a higher level of food preparation, a more appropriate qualification may be NVQ 2 Professional Cookery.
A learner that fulfils 2 functions in their workplace, e.g. Kitchen and Bar, may find that NVQ 2 Multi-Skilled Hospitality Services will better suit. |