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NVQ 2 Food Processing & Cookery |
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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 1G4 : Contribute to effective teamwork 2G3 : Maintain food safety when storing, preparing and cooking food
In addition to those three mandatory units, learners are required to complete a minimum of 11 units from this list. These 11 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 2FP1 : Prepare fish for basic dishes.- Preparing 2 types of fish, filleting, skinning and cutting into 3 classical cuts such as paupiette, goujons etc, 2FP2 : Prepare shellfish for basic dishes. – Preparing 2 types of shell fish by 3 methods- shelling, trimming etc. 2FP3 : Prepare meat for basic dishes.- Preparing red and white meat by 3 methods- portioning, mincing etc. 2FP4 : Prepare poultry for basic dishes.- Preparing chicken, duck & turkey by 3 methods- portioning, cutting for sauté, stuffing etc 2FP5 : Prepare game for basic dishes.- Preparing skinned and plucked game by 3 methods 2FP6 : Prepare offal for basic dishes.- Preparing livers, kidneys & sweetbreads by 4 methods 2FP7 : Prepare vegetable for basic dishes.- Preparing 8 classifications of vegetables by 6 methods, including 2 classical French cuts 2FC1 : Cook and finish basic fish dishes.- Cooking, finishing, garnishing and presenting 3 different fish dishes, using 2 types of fish 2FC2 : Cook and finish basic shellfish dishes.- Cooking, finishing, garnishing and presenting 2 shellfish dishes, using 2 methods of cookery 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 2FC5 : Cook and finish basic game dishes.- Cooking, finishing, garnishing and presenting furred & feathered game dishes using 4 methods of cookery 2FC6 : Cook and finish basic offal dishes.- Cooking, finishing, garnishing and presenting offal dishes using 5 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 2NFPC2 : Prepare, cook and finish basic soups.- Preparing, cooking, finishing, garnishing and presenting 3 different types of soup 2NFPC3 : Make basic stock.- 3 fresh stocks from a choice of 5 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 2NFPC7 : Prepare, cook and finish basic vegetable protein.- Preparing, cooking, finishing, garnishing and presenting 3 types of vegetable protein in vegetarian dishes 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 2G2 : Order stock.- Order the correct amount of stock and deal with any ordering problems 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 1NFPC8 : Cook and finish simple bread and dough products.- A basic version of 2NFPC9
Each unit has questioning attached, which take the form of paper based short answer tests or computerised, multiple choice testing.
If a workplace does not feel that they can fulfil the required number of units here, a more appropriate qualification may be NVQ 2 Food Processing and Cooking.
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. |
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Hospitality Training Services Limited |
