Food Processing and Cooking Level Two

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To achieve a full certificate in Food Processing and Cooking, you are required to complete the 3 mandatory units and 8 optional units. Candidates may select a maximum of only 3 level 1 optional units.

MANDATORY UNITS 

All candidates must complete the following three units:

UNIT 22 Maintain a safe, hygienic and secure working environment

UNIT 25 Contribute to effective teamwork (CfA)

UNIT 89 Maintain food safety when storing, preparing and cooking food

OPTIONAL UNITS

GROUP A

Candidate must complete a minimum of four of the following optional units:

UNIT 51 Cook and finish basic fish dishes

UNIT 53 Cook and finish basic meat dishes

UNIT 54 Cook and finish basic poultry dishes

UNIT 57 Cook and finish basic vegetable dishes

UNIT 58 Cook-chill food

UNIT 59 Cook-freeze food

UNIT 67 Prepare, cook and finish basic hot sauces

UNIT 70 Prepare, cook and finish basic rise dishes

UNIT 71 Prepare, cook and finish basic pasta dishes

UNIT 72 Prepare, cook and finish basic pulse dishes

UNIT 74 Prepare, cook and finish basic egg dishes

UNIT 75 Prepare, cook and finish basic bread and dough products

UNIT 76 Prepare, cook and finish basic pastry products

UNIT 77 Prepare, cook and finish basic cakes, sponges and scones

UNIT 78 Prepare, cook and finish basic grain dishes

UNIT 79 Prepare, cook and finish healthier dishes

UNIT 80 Prepare, cook and finish basic hot and cold desserts

UNIT 81 Prepare and present food for cold presentation

UNIT 100 Prepare, cook, finish and present flour, dough and tray-bake products

UNIT 6 Prepare hot and cold sandwiches

GROUP B

The Candidate must complete a minimum of three of the following units:

UNIT 98 Complete kitchen documentation

UNIT 99 Set up and close kitchen

UNIT 32 Package food for delivery

UNIT 87 Give customers a positive impression of yourself and your organisation (ICS)

UNIT 88 Order stock

UNIT 27 Maintain a vending machine

UNIT 23 Maintain and deal with payments

UNIT 19 Provide a counter/take-away service

UNIT 86 Convert a room for dining

UNIT 138 Supervise the work of staff

KEY SKILLS

Key Skills were introduced into the NVQ framework as recent surveys showed that these were vital skills needed within the workforce. Each Key Skill is incorporated into both Level 2 & 3 and are in the following areas: -