Accessibility links

Professional Cookery (Preparation & Cooking) Apprenticeship Level 2 at New College Nottingham

Course description

This course consists of the following:

  • Level 2 Professional Cookery (Preparation & Cooking) NVQ
  • Keyskills/Functional Skills
  • Technical Certificate
  • Employment Rights & Responsibilities (ERR)
  • Personal Learning & Thinking Skills (PLTS)

Mandatory Units:

  • Maintain a safe, hygienic and secure working environment
  • Work effectively as part of a hospitality team
  • Maintain food safety when storing, preparing & cooking food
  • Maintain, handle & clean knives

Optional Units (A):

  • Cook & finish basic fish dishes
  • Cook & finish basic meat dishes
  • Cook & finish basic poultry dishes
  • Cook & finish basic vegetable dishes

Optional Units (B):

  • Prepare fish for basic dishes
  • Prepare meat for basic dishes
  • Prepare poultry for basic dishes
  • Prepare vegetables for basic dishes

Optional Units (C):

  • Prepare, cook & finish basic hot sauces
  • Prepare, cook & finish basic soups
  • Make basic stock

Optional Units (D):

  • Prepare fish for basic dishes
  • Prepare shellfish for basic dishes
  • Prepare meat for basic dishes
  • Prepare poultry for basic dishes
  • Prepare game for basic dishes
  • Prepare offal for basic dishes
  • Prepare vegetables for basic dishes
  • Process dried ingredients prior to cooking
  • Prepare & mix spice and herb blends
  • Cook & finish basic fish dishes
  • Cook & finish basic shellfish dishes
  • Cook & finish basic meat dishes
  • Cook & finish basic poultry dishes
  • Cook & finish basic game dishes
  • Cook & finish basic offal dishes
  • Cook & finish basic vegetable dishes
  • Cook-chill food
  • Cook-freeze food
  • Prepare, cook & finish basic hot sauces
  • Prepare, cook & finish basic soups
  • Make basic stock
  • Prepare, cook & finish basic rice dishes
  • Prepare, cook & finish basic pasta dishes
  • Prepare, cook & finish basic pulse dishes
  • Prepare, cook & finish basic vegetable protein dishes
  • Prepare, cook & finish basic egg dishes
  • Prepare, cook & finish basic bread & dough products
  • Prepare, cook & finish basic pastry products
  • Prepare, cook & finish basic cakes, sponges, biscuits & scones
  • Prepare, cook & finish basic grain dishes
  • Produce healthier dishes
  • Prepare, cook & finish basic cold & hot desserts
  • Prepare & present food for cold presentation
  • Prepare, cook & finish Dim Sum
  • Prepare, cook & finish noodle dishes
  • Prepare & cook food using a Tandoor
  • Complete kitchen documentation
  • Set up & close kitchen
  • Order stock
  • Cook & finish simple bread & dough products
  • Liaise with care team to ensure that individual nutritional needs are met
  • Prepare meals to meet the requirements set for school meals

o achieve the full qualification students must attain a minimum of 58 credits in total.

This comprises of:

  • All of the mandatory units (13 credits)
  • A minimum of 13 credits from section A
  • A minimum of 12 credits from section B
  • A minimum of 3 credits from section C
  • The remaining credits from section D

Units to be discussed with assessor and selected for the appropriate job role and training purpose.

Entry requirements

Students must: 

  • Be aged 16 or over
  • Not be in full-time education or on any other training programme
  • Have lived in the UK for the past three years
  • Students will be expected to have a contract to work a minimum of 30 hours per week. This must be paid employment. However, you can still apply for this course if you are actively seeking employment, but this must be in place before you can commence the training.

There are no formal entry requirements for any level, however the employer may stipulate entry qualifications when recruiting an apprentice to a particular job role. 

As there may be different entry requirements for apprenticeships, depending on the occupational sector, all students are required to have an initial assessment test.

Assessment

The workplace tutor continually assesses practical and theory work throughout. An internal verifier visits students to monitor progress. Students are required to keep a portfolio of evidence generated in the workplace.

Future opportunities

  • Level 3 Hospitality Supervision & Leadership NVQ
  • Level 3 Professional Cookery (Preparation & Cooking) Advanced Apprenticeship 

How to apply

If you want to apply for this course, you will need to contact New College Nottingham directly.

Last updated date: 26 April 2016

Key information

Venues