To achieve this NVQ candidates must complete 14 units in total, consisting of 3 mandatory units covering health & safety and hygiene, team working and maintaining food safety, and 11 optional units covering the preparation, cooking and finishing of a variety of dishes.

Awarded By:

Level 2 – HAB (City & Guilds)

Who will benefit:

The Professional Cookery (Flexible) NVQ Level 2 is suggested to enable candidates to be assessed against units that are relevant to their place of work.

Entry requirements:

No formal entry requirements, although it would be advantageous the candidate will be working in an environment supportive to the qualification (for example, a hotel, pub/restaurant or restaurant).

Course Aims:

This course is designed to give participants a basic level of knowledge of food preparation and cooking methods. To help develop new and existing skills and to promote awareness of food hygiene, health & safety within the workplace and working effectively as part of a team.

Progression:

• Professional Cookery (Preparation and Cooking) NVQ Level 3
• Professional Cookery (Flexible) NVQ Level 3

Duration:

Up to 12 months

Courses are subject to minimum number participation. Bespoke training is available in all courses subject to agreement

Booking Information:

To book or request further information, please contact freephone 0800 7832545