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 |
