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Food Processing and Cooking Apprenticeship - NVQ at Babcock International - Suffolk

Course content

A total of 11 units should be achieved for the full NVQ

Mandatory Units
1GEN1
Maintain a safe, hygienic and secure working en vi ron ment
1GEN4 Contribute to effective teamwork (CfA)
2GEN3 Maintain food safety when storing, preparing and cooking food

Optional Units A
Minimum of 4 units
2FC1 Cook and finish basic fi sh dishes
2FC3 Cook and finish basic meat dishes
2FC4 Cook and finish basic poultry dishes
2FC7 Cook and finish basic vegetable dishes
2FC8 Cook-chill food
2FC9 Cook-freeze food
2FPC1 Prepare, cook and finish basic hot sauces
2FPC4 Prepare, cook and finish basic rice dishes
2FPC5 Prepare, cook and finish basic pasta dishes
2FPC6 Prepare, cook and finish basic pulse dishes
2FPC8 Prepare, cook and finish basic egg dishes
2FPC9 Prepare, cook and finish basic bread and dough products
2FPC10 Prepare, cook and finish basic pastry products
2FPC11 Prepare, cook and finish basic cakes, sponges and scones
2FPC12 Prepare, cook and finish basic grain dishes
2FPC13 Prepare, cook and finish healthier dishes
2FPC14 Prepare, cook and finish basic hot and cold desserts
2PFC15 Prepare and present food for cold presentation
2P&C3 Prepare, cook, finish and present fl our, dough and tray-bake products
1FP3 Prepare hot and cold sandwiches

Optional Units B
Minimum of 3 Units
2P&C1 Complete kitchen documentation
2P&C2 Set up and close kitchen
1P&C1 Package food for delivery
2GEN1 Give customers a positive impression of yourself and your organisation (ICS)
2GEN2 Order stock
1GEN2 Maintain and deal with payments
1GEN6 Maintain a vending machine
1FS4 Provide a counter/takeaway service
2FD5 Convert a room for dining
HS1 Supervise the work of staff...


Key Skills
Levels 1 and 2 in Application of Number, Communication, Information Technology.

How to apply

If you want to apply for this course, you will need to contact Babcock International - Suffolk directly.

Last updated date: 20 May 2014
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