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Professional Cookery (Preparation & Cooking) NVQ
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 (Preparation & Cooking) NVQ Level 2 is suggested for candidates that need to provide evidence of rounded basic skills and knowledge.
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 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
Case Study
Henry Johnson at Weymouth Skate Park
Henry Johnson is one of three managers at Weymouth Skate Park ‘The Front’. He was promoted to management level aged just 21 upon the completion of his Customer Service Apprenticeship.
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