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Food Production & Cooking

Qualification Summary

The Skillsfirst Level 2 NVQ Diploma in Food Production and Cooking (QCF) is designed for learners employed in catering roles such as a kitchen assistant, school or general cook, team member or chef, who need to develop or consolidate their skills. This is a work-based qualification, which will allow learners to develop knowledge, understanding and skills essential for working in a catering environment, such as a food production and cooking and working with others and improving their own performance.

Learners are required to take mandatory units which cover aspects of maintaining a safe, hygienic and secure working environment, working effectively as part of a catering team and maintaining food safety. Learners then have a choice of optional units covering different areas within food production and cooking. There is also a wide range of optional units allowing learners to choose units to meet the needs of their own work role within their catering environment.

This qualification forms part of the Skillsfirst Intermediate Level Apprenticeship in Catering and Professional Chefs (Food Production and Cooking). Learners achieving this qualification could progress to the Level 3 Award in Hospitality Supervision and Leadership Principles (QCF), the level 3 NVQ Diploma in Hospitality Supervision and Leadership (QCF), onto further qualifications within the catering industry, or into supervisory roles within the catering and hospitality industry.

Qualification Structure

A minimum total of 40 credits must be achieved to gain the qualification as follows:

Group A – 10 credits Group B – A minimum of 16 credits Group C – A minimum of 14 credits Minimum Guided Learning Hours (GLH) are 329 Maximum Guided Learning Hours (GLH) are 336

Qualification number

Qualification reference

Qualification review date

FPD02 600/3229/7 31/01/2017

Group A – mandatory units

QCF unit no.

Skillsfirst unit no.

Unit title

Credit value

F/601/4218

FB1

Maintenance of a safe, hygienic and secure working environment

3

T/601/4216

FB2

Working effectively as part of a hospitality team

3

D/601/6980

FP1

Maintain food safety when storing, preparing and cooking food

4

Group B – optional units

QCF unit no.

Skillsfirst unit no.

Unit title

Credit value

H/601/4938

FP2

Produce basic fish dishes

4

H/601/4941

FP3

Produce basic meat dishes

4

R/601/7303

FP4

Produce basic poultry dishes

4

R/601/4949

FP5

Produce basic vegetable dishes

4

L/601/4755

FP6

Cook-chill food

3

D/601/4758

FP7

Cook-freeze food

3

F/601/7328

FP8

Produce basic hot sauces

4

K/601/4861

FP9

Produce basic rice, pulse and grain dishes

3

F/601/7331

FP10

Produce basic pasta dishes

3

K/601/4925

FP11

Produce basic bread and dough products

4

F/601/4946

FP12

Produce basic pastry products

5

J/601/4964

FP13

Produce basic hot and cold desserts

3

L/601/4934

FP14

Produce basic cakes, sponges and scones

4

H/601/4955

FP15

Produce cold starters and salads

3

M/601/4960

FP16

Produce flour, dough and tray baked products

3

Group C – optional units

QCF unit no.

Skillsfirst unit no.

Unit title

Credit value

L/601/0933

CSA4

Give customers a positive impression of yourself and your organisation

5

T/601/7214

ERH1

Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector

2

L/601/5016

FB5

Provide a counter and takeaway service

3

M/601/5039

FB20

Maintain and deal with payments

4

L/601/7333

FP18

Produce basic egg dishes

3

A/601/4962

FP19

Produce healthier dishes

3

J/601/4768

FP20

Maintain an efficient use of food resources

4

A/601/4766

FP21

Maintain an efficient use of resources in the kitchen

3

J/601/4849

FP22

Prepare, operate and clean specialist food preparation and cooking equipment

4

Y/601/4760

FP23

Liaise with care team to ensure that an individual’s nutritional needs are met

3

M/601/4845

FP24

Prepare meals for distribution

2

F/601/4770

FP25

Modify the content of dishes

4

T/601/4782

FP26

Prepare and cook food to meet the requirements of allergy sufferers

3

F/601/5000

FP27

Prepare meals to meet relevant nutritional standards set for school meals

4

R/601/4966

FP28

Promote new menu items

3

Y/601/4855

FP29

Present menu items according to a defined brand standard

3

M/601/4697

FP30

Convert a room for dining

3

L/601/5372

FP31

Complete kitchen documentation

3

L/601/4996

FP32

Set up and close kitchen

4

K/601/4844

FP37

Produce hot and cold sandwiches

3