lifetimetraining.co.uk

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

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3 N

OV

12

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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:

• 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