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Professional Cookery (Preparation and Cooking) – S/NVQ Level 2

Here's what you'll have to do

SVQ 2Professional Cookery (Preparation and Cooking) at SCQF Level 5 (4 madatory units and 10 optional units)

 

Mandatory Units

Candidates must complete the following Units:

Maintain a Safe, Hygienic and Secure Working Environment

  • Maintain personal health and hygiene
  • Help to maintain a hygienic, safe and secure workplace

Work Effectively as Part of a Hospitality Team

  • Plan and organise your work
  • Work effectively with team members
  • Develop your own skills

Maintain Food Safety when Storing, Preparing and Cooking Food

  • Keep yourself clean and hygienic
  • Keep your working area clean and hygienic
  • Store food safely
  • Prepare, cook and hold food safely

Maintain, Handle and Clean Knives

  • Maintain, handle and clean knives

Optional Units

Candidates must complete 10 optional units: (This must include a minimum of 3 Units from group 1, plus a minimum of 3 Units from group 2, plus a minimum of 1 Unit from group 3. The remaining 3 Units may be selected from either groups 1, 2, 3 or 4, in addition to the mandatory units)

Group 1

Cook and Finish Basic Fish Dishes

Cook and Finish Basic Meat Dishes

Cook and Finish Basic Poultry Dishes

Cook and Finish Basic Vegetable Dishes

Group 2

Prepare Fish for Basic Dishes

Prepare Meat for Basic Dishes

Prepare Poultry for Basic Dishes

Prepare Vegetables for Basic Dishes

Group 3

Prepare, Cook and Finish Basic Hot Sauces

Prepare, Cook and Finish Basic Soups

Make Basic Stocks

Group 4

Prepare Shellfish for Basic Dishes

Prepare Game for Basic Dishes

Prepare Offal for Basic Dishes

Process Dried Ingredients Prior to Cooking

Prepare and Mix Spice and Herb Blends

Cook and Finish Basic Shellfish Dishes

Cook and Finish Basic Game Dishes

Cook and Finish Basic Offal Dishes

Cook-Chill Food

  • Portion, pack and blast chill food
  • Store cook-chill food

Cook-Freeze Food

  • Portion, pack and blast-freeze food
  • Store cook-freeze food

Prepare, Cook and Finish Basic Rice Dishes

Prepare, Cook and Finish Basic Pasta Dishes

Prepare, Cook and Finish Basic Pulse Dishes

Prepare, Cook and Finish Basic Vegetable Protein Dishes

Prepare, Cook and Finish Basic Egg Dishes

Prepare, Cook and Finish Basic Bread and Dough Products

Prepare, Cook and Finish Basic Pastry Products

Prepare, Cook and Finish Basic Cakes, Sponges, Biscuits and Scones

Prepare, Cook and Finish Basic Grain Dishes

Produce Healthier Dishes

Prepare, Cook and Finish Basic Cold and Hot Desserts

Prepare and Present Food for Cold Presentation

Prepare, Cook and Finish Dim Sum

  • Prepare fillings for dim sum
  • Prepare dough and wrappers for dim sum
  • Assemble and cook dim sum

Prepare, Cook and finish Noodle Dishes

Prepare and Cook Food Using a Tandoor

Complete Kitchen Documentation

Set Up and Close Kitchen

  • Prepare kitchen for food operations
  • Prepare food items ready for operations and service
  • Close kitchen after operations

Order Stock

Cook and Finish simple Bread and Dough Products

Liaise with Care Team to Ensure That Individuals’ Nutritional Needs are Met

Prepare Meals to Meet Relevant Nutritional Standards Set for School Meals

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