Professional Cookery NVQ
These NVQ's will enable candidates to develop more specialist competencies for the use in the Catering and Hospitality sector. The qualification recognises the growing breath of skills needed by those in the Catering and Hospitality workforce.
Entry requirements
Candidates should be employed in a relevant job role which includes cooking and kitchen duties along with food preparation. The NVQ compromises of the following:
3 mandatory units:
• Maintain a safe, hygienic and secure working environment
• Contribute to effective teamwork
• Maintain food safety when storing, preparing and cooking food
Plus optional units:
These are decided upon after discussions between yourself, your
employer and your NVQ Assessor. Examples of option areas include:
• Prepare fish for basic dishes
• Prepare meat for basic dishes
• Prepare poultry for basic dishes
• Prepare vegetables for basic dishes
• Cook and finish basic fish dishes
• Cook and finish basic rice dishes
• Prepare, cook and finish basic hot sauces
• Complete kitchen documentation
• Set up and close kitchen
• Order stock
Duration
There are no fixed periods for completing an NVQ however most participants take between 6 months to 8 months.
Assessment of your NVQ
Assessment of the NVQ takes place through observations which will be carried out with the nominated Assessor in your working environment.
Relevant job roles include:
Caterer
Professional Chef
Cook
Possible places of employment:
Restaurants
Schools
Hotels
Hospitals
Possible Progression:
Professional Cookery NVQ Level 3
Hospitality Supervision NVQ Level 3