Level 2 NVQ Diploma Professional cookery

Aim

The City and Guilds Level 2 NVQ Diploma in Professional Cookery qualification aims to assess and train Chefs in basic food preparation and cooking skills. This course includes a broad selection of areas, such as food safety, team working, preparation of meat, preparation of vegetables and preparation of poultry. The course teaches how to finish meat and poultry and also how to prepare and cook soups and sauces.

Within this qualification it allows Chefs to select specialist optional units; so that they may choose which particular skills they would prefer to develop within catering.

Structure

To achieve the full qualification, learners must achieve a total of 58 credits. This comprises of:

• All of the mandatory units (13 credits)
• A minimum of 45 credits from Section A

Entry requirements

There are no formal educational requirements for the NVQ Professional Cookery Level 2 qualification, but all Chefs undertaking the qualification should have the opportunity and experience of working in a kitchen environment.