Professional Cookery (Flexible)NVQ
To achieve this NVQ candidates must complete 14 units in total, consisting of 3 mandatory units covering health & safety and hygiene, team working and maintaining food safety, and 11 optional units covering the preparation, cooking and finishing of a variety of dishes.
Awarded By:
Level 2 – HAB (City & Guilds)
Who will benefit:
The Professional Cookery (Flexible) NVQ Level 2 is suggested to enable candidates to be assessed against units that are relevant to their place of work.
Entry requirements:
No formal entry requirements, although it would be advantageous the candidate will be working in an environment supportive to the qualification (for example, a hotel, pub/restaurant or restaurant).
Course Aims:
This course is designed to give participants a basic level of knowledge of food preparation and cooking methods. To help develop new and existing skills and to promote awareness of food hygiene, health & safety within the workplace and working effectively as part of a team.
Progression:
- Professional Cookery (Preparation and Cooking) NVQ Level 3
- Professional Cookery (Flexible) NVQ Level 3
Duration:
Up to 12 months
Courses are subject to minimum number participation. Bespoke training is available in all courses subject to agreement
Booking Information:
To book or request further information, please contact freephone 0800 7832545
Case Study
Kerry Reynolds at Medisave
Kerry Reynolds, 20, has recently completed an Apprenticeship in Business and Administration while working at Medisave UK Ltd, a Weymouth based specialist of medical supplies and HSE First Aid Kits.
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