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For information on:
NVQ/SVQ Level 1 Food Preparation and Cooking H154 click here
NVQ/SVQ Level 2 Professional Cooking (Flexable) H296 click here
NVQ/SVQ Level 1
Food Preparation and Cooking H154
To achieve this qualification candidates must complete all of the following units:
1G1 Maintain a safe, hygienic and secure working environment
1G4 Contribute to effective teamwork
2G3 Maintain food safety when storing, preparing and cooking food
Plus 4 of the following units:
1FP1 Prepare vegetables
1FP2 Prepare and finish simple salad and fruit dishes
1FP3 Prepare hot and cold sandwiches
1FC1 Cook vegetables
1NFPC1 Prepare and cook fish
1NFPC2 Prepare and cook meat and poultry
1NFPC3 Prepare and cook pasta
1NFPC4 Prepare and cook rice
1NFPC5 Prepare and cook eggs
1NFPC6 Prepare and cook pulses
1NFPC7 Prepare and cook vegetable protein
1NFPC8 Cook and finish simple bread and dough products
1NFPC9 Prepare and cook grain
1NP&C1 Package food for delivery
NVQ/SVQ Level 2
Professional Cookery (Flexible) H296
To achieve this qualification candidates must complete 14 units in total including:
All of the following units:
1G1 Maintain a safe, hygienic and secure working environment
1G4 Contribute to effective teamwork
2G3 Maintain food safety when storing, preparing and cooking food
Plus candidates must complete 11 of the following optional units:
2FP1 Prepare fish for basic dishes
2FP2 Prepare shellfish for basic dishes
2FP3 Prepare meat for basic dishes
2FP4 Prepare poultry for basic dishes
2FP5 Prepare game for basic dishes
2FP6 Prepare offal for basic dishes
2FP7 Prepare vegetables for basic dishes
2FC1 Cook and finish basic fish dishes
2FC2 Cook and finish basic shellfish dishes
2FC3 Cook and finish basic meat dishes
2FC4 Cook and finish basic poultry dishes
2FC5 Cook and finish basic game dishes
2FC6 Cook and finish basic offal dishes
2FC7 Cook and finish basic vegetable dishes
2FC8 Cook-chill food
2FC9 Cook-freeze food
2NFPC1 Prepare, cook and finish basic hot sauces
2NFPC2 Prepare, cook and finish basic soups
2NFPC3 Make basic stock
2NFPC4 Prepare, cook and finish basic rice dishes
2NFPC5 Prepare, cook and finish basic pasta dishes
2NFPC6 Prepare, cook and finish basic pulse dishes
2NFPC7 Prepare, cook and finish basic vegetable protein dishes
2NFPC8 Prepare, cook and finish basic egg dishes
2NFPC9 Prepare, cook and finish basic bread and dough products
2NFPC10 Prepare, cook and finish basic pastry products
2NFPC11 Prepare, cook and finish basic cakes, sponges and scones
2NFPC12 Prepare, cook and finish basic grain dishes
2NFPC13 Prepare, cook and finish basic healthier dishes
2NFPC14 Prepare, cook and finish basic hot and cold desserts
2NFPC15 Prepare and present food for cold presentation
2NP&C1 Complete kitchen documentation
2NP&C2 Set up and close kitchen
2G2 Order stock
1NFPC8 Cook and finish simple bread and dough products
