lifetimetraining.co.uk For more information about this programme, please ask your Lifetime Regional Trainer or visit www.lifetimetraining.co.uk LTG-283 NOV12 PAGE 12 Programme Fact Sheet This is the hospitality industry’s professional qualification for staff who process and cook food in any type of outlet. It is suitable for all catering staff, cooks and chefs, whose outlet menu relies mainly on pre-prepared dishes from frozen, chilled, dried or canned sources. The NVQ units cover all types of kitchens that service chain restaurants, popular catering eateries, hospitals, school canteens, hotel dining rooms, care homes, contract catering sites or cafes. You could progress from this qualification to a Hospitality Supervision and Leadership Diploma, if you get promoted to a supervisory role. Framework Structure Learners will need to achieve the following three NVQ mandatory units: • Maintain Food Safety when storing, preparing and cooking food • Work effectively as part of a hospitality team • Maintain a safe, hygienic and secure working environment Learners will also complete the following Section A NVQ units: • Produce basic fish dishes • Produce basic meat dishes • Produce basic poultry dishes • Produce basic vegetable dishes Learners will complete the following Section B NVQ units: • Complete kitchen documentation • Set up and close kitchen • Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector Funded learners will also complete the following: • Technical Certificate: • Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) • Functional Skills (if required): • Functional Skills in English • Functional Skills in Maths Level 2 Diploma in Food Production and Cooking • Maintain an efficient use of food resources • Maintain an efficient use of resources in the kitchen

Level Diploma in Food Production and CookingDiploma, if you get promoted to a supervisory role. Framework Structure. Learners will need to achieve the following three . NVQ mandatory

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Page 1: Level Diploma in Food Production and CookingDiploma, if you get promoted to a supervisory role. Framework Structure. Learners will need to achieve the following three . NVQ mandatory

lifetimetraining.co.uk

For more information about this programme, please ask your Lifetime Regional Trainer or visit www.lifetimetraining.co.uk

LTG

-28

3 N

Programme Fact Sheet

This is the hospitality industry’s professional qualification for staff who process and cook food in any type of outlet. It is suitable for all catering staff, cooks and chefs, whose outlet menu relies mainly on pre-prepared dishes from frozen, chilled, dried or canned sources. The NVQ units cover all types of kitchens that service chain restaurants, popular catering eateries, hospitals, school canteens, hotel dining rooms, care homes, contract catering sites or cafes.You could progress from this qualification to a Hospitality Supervision and Leadership Diploma, if you get promoted to a supervisory role.

Framework Structure

Learners will need to achieve the following three NVQ mandatory units:

• MaintainFoodSafetywhenstoring,preparingandcookingfood

• Workeffectivelyaspartofahospitalityteam• Maintainasafe,hygienicandsecureworkingenvironment

Learners will also complete the following Section A NVQ units:

• Producebasicfishdishes• Producebasicmeatdishes• Producebasicpoultrydishes• Producebasicvegetabledishes

Learners will complete the following Section B NVQ units:

• Completekitchendocumentation• Setupandclosekitchen• Employmentrightsandresponsibilitiesinthe

hospitality,leisure,travelandtourismsector

Funded learners will also complete the following:

• TechnicalCertificate:• Level2CertificateinHospitalityandCatering

Principles(FoodProductionandCooking)• FunctionalSkills(ifrequired):

• FunctionalSkillsinEnglish• FunctionalSkillsinMaths

Level 2 Diploma in Food Production and Cooking

• Maintain an efficient use of food resources• Maintain an efficient use of resources in

the kitchen

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