|
Can't find a course? Search all of our courses here: |
|
|||||
Overview: |
|
||||
Please contact us for more information |
| 0845 0099 551 |
You will be observed carrying out your normal working duties by an assessor. Your assessor will ask you questions to check your knowledge and may look at examples of your work.
Course Duration:
6 - 12 Months
Entry Requirements:
Working in an appropriate job role.
Course Outline:
Mandatory Units:
1G1 : Maintain a safe, hygienic and secure working environment
1G4 : Contribute to effective teamwork
2G3 : Maintain food safety when storing, preparing and cooking food
Plus a minimum of 3 from the following:
2FP1 : Prepare fish for basic dishes
2FP3 : Prepare meat for basic dishes
2FP4 : Prepare poultry for basic dishes
2FP7 : Prepare vegetable for basic dishes
Plus a minimum of 3 from the following:
2FC1 : Cook and finish basic fish dishes
2FC3 : Cook and finish basic meat dishes
2FC4 : Cook and finish basic poultry dishes
2FC7 : Cook and finish basic vegetable dishes
Plus a minimum of 3 from the following:
2NFPC1 : Prepare, cook and finish basic hot sauces
2NFPC2 : Prepare, cook and finish basic soups
2NFPC3 : Make basic stock
Learning Outcomes:
NVQ Level 2 Proffesional Cookery
Assessment:
You will be assessed by the following methods:
Observations, Questioning, Witness Testimonies. Approved prior learning.
