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Catering and Hospitality NVQ Level 2 at Riverside College Halton

Course content

The course is delivered in a realistic working environment within the college restaurant and kitchens. You will advance your skills in the preparation and service of food and drink. The majority of the course is practical and in addition there are classroom based sessions in order to gain the subject knowledge required. During the course you will study a range of units including: - Prepare and cook basic meat and poultry dishes - Prepare and cook basic hot and cold sauces - Prepare and cook vegetables for basic hot dishes and salads - Fill and decorate basic cakes and sponges

Entry requirements

Minimum of 4 GCSEs at grade D including English.

Assessment

You will need to demonstrate your ability in each unit. This is achieved by continuous assessment in the realistic working environment by observation, questioning, underpinning knowledge and testing. The course is achieved with the submission of a portfolio of the evidence.

Future opportunities

Future opportunities include employment in hotels, restaurants, pubs, cruise liners or industrial settings. It can also lead to progression onto an NVQ level 3 programme in Food Preparation and Cooking or Hospitality Supervision.

Further information

You will be provided with a uniform. You may wish to obtain your own set of professional knives.

How to apply

If you want to apply for this course, you will need to contact Riverside College Halton directly.

Last updated date: 20 May 2014
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