City & Guilds Diploma NVQ Professional Cookery Level 2

Key Information

Subject Area

Subject Area
Catering & Hospitality

Level

Level
2

Mode of Study

Mode of Study
Open/Distance Learning

Location

Location
Crosskeys Campus

Start Date

Start Date
01 August 2020

Duration

Duration
2 years

In a nutshell

Apprentices in catering can hone their basic food preparation and cooking skills with this diploma. The course covers a broad selection of areas such as food safety and preparation of meat, vegetables and poultry, as well as allowing learners to choose specialist units.

This course is for...

…apprentices working in a kitchen

…those wishing to advance to professional cookery

…those looking to hone their cooking and preparation skills

Course content

  • Apprentices must achieve a total of 58 credits; 13 credits from the mandatory group, 12 credits from optional group A, three credits from optional group B, 17 credits from optional group C and the remaining 13 credits from any optional group.

    Mandatory

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

    Optional A

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

    Optional B

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

    Optional C

    • Prepare shellfish for basic dishes
    • Prepare game for basic dishes
    • Prepare offal for basic dishes
    • Process dried ingredients prior to cooking
    • Prepare and mix spice and herb blends
    • Cook and finish basic shellfish dishes
    • Cook and finish basic game dishes
    • Cook and finish basic offal dishes
    • Cook chill food
    • Cook freeze food
    • Prepare, cook and finish basic rice dishes
    • Prepare, cook and finish basic pasta dishes
    • Prepare, cook and finish basic pulse dishes
    • Prepare, cook and finish basic vegetable protein dishes
    • Prepare, cook and finish basic egg dishes
    • Prepare, cook and finish basic bread and dough products
    • Prepare, cook and finish basic pastry products
    • Prepare, cook and finish basic cakes, sponges, biscuits and scones
    • Prepare, cook and finish basic grain dishes
    • Prepare, cook and finish basic cold and hot desserts
    • Prepare, cook and finish dim sum
    • Prepare, cook and finish noodle dishes
    • Prepare and cook food using a tandoor
    • Produce healthier dishes
    • Complete kitchen documentation
    • Set up and close kitchen
    • Order stock
    • Cook and finish simple bread and dough products
    • Liaise with care team to ensure that an individual's nutritional needs are met
    • Prepare meals to meet relevant nutritional standards set for school meals
    • Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector

    Additional optional

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

    Learners will also study Essential Skills Wales (ESW) qualifications which are designed to help them develop and demonstrate the skills needed to make the most of their learning, work and life. These include:

    Application of Number Level 1

    • Understanding numerical data
    • Carrying out calculations
    • Interpreting results and presenting findings

    Communication Level 1

    Speaking and listening

    Reading

    Writing

    Apprentices must achieve a total of 37 credits, nine credits from mandatory group A and 28 credits from optional group B.

    Group A (mandatory)

    • Maintenance of a safe, hygienic and secure working environment
    • Working effectively as part of a hospitality team
    • Cleaning and servicing a range of housekeeping areas

    Group B (optional)

    • Give customers a positive impression of yourself and your organisation
    • Deal with customers across a language divide
    • Maintain customer service through effective handover
    • Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector
    • Collect linen and make beds
    • Clean windows from the inside
    • Use of different chemicals and equipment in housekeeping
    • Maintain housekeeping supplies
    • Clean, maintain and protect semi-hard and hard floors, soft floors and furnishings
    • Providing a linen service
    • Carry out periodic room servicing and deep cleaning

    You will also study Essential Skills Wales (ESW) qualifications which are designed to help you develop and demonstrate the skills needed to make the most of your learning, work and life. Details are below:

    Application of Number Level 1

    • Understanding numerical data
    • Carrying out calculations
    • Interpreting results and presenting findings

    Communication Level 1

    • Speaking and listening
    • Reading
    • Writing

    Assessment

    The course will be delivered within the workplace whereby an assessor will visit to complete workplace assessments and progress reviews.

Entry Requirements

Learners will need to be employed in an appropriate role to study this diploma.

Additional information

The course will usually take 78 weeks to complete. After successful completion, learners can go on to study NVQ Level 3 in Professional Cookery.

This programme is part financed by the European Social Fund through the Welsh Government.

Payment Information

Due to current limitations, payment can only be made via bank transfer.

An invoice will be sent from salesledger@coleggwent.ac.uk within 72 hours with instructions on how to pay or set up payment instalments if required.

Where can I study City & Guilds Diploma NVQ Professional Cookery Level 2?

CODI0199AA
Crosskeys Campus
(Open/Distance Learning)
Start Date: 01 August 2020

Have any questions or are not sure if this is the right course for you?

Contact our Student Recruitment team

All courses may be subject to change and cancelled if deemed not viable to run.

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