Highfield Level 2 NVQ Diploma in Food Production and Cooking (RQF)
600/7803/0
- Level: Level 2
- Type: Occupational Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: Highfield Qualifications (Recognised)
- Total credits: 40
- Guided learning hours: 329
- Total qualification time: 400
- Assessment methods: Portfolio of Evidence
Units (38)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Maintenance of a safe, hygienic and secure working environment RN5219/F/601/4218 |
Level 1 | 3 | 25 |
Prepare Hot and Cold Sandwiches RN5219/K/601/4844 |
Level 1 | 2 | 20 |
Prepare Meals for Distribution RN5219/M/601/4845 |
Level 1 | 2 | 16 |
Prepare Meals to Meet Relevant Nutritional Standards Set for School Meals RN5219/F/601/5000 |
Level 1 | 4 | 36 |
Present Menu Items According to a Defined Brand Standard RN5219/Y/601/4855 |
Level 1 | 3 | 27 |
Produce Basic Egg Dishes RN5219/L/601/7333 |
Level 1 | 3 | 24 |
Provide a counter and takeaway service RN5219/L/601/5016 |
Level 1 | 3 | 30 |
Working effectively as part of a hospitality team RN5219/T/601/4216 |
Level 1 | 3 | 22 |
Complete Kitchen Documentation RN5219/L/601/5372 |
Level 2 | 3 | 25 |
Convert a Room for Dining RN5219/M/601/4697 |
Level 2 | 3 | 23 |
Cook-Chill Food RN5219/L/601/4755 |
Level 2 | 3 | 27 |
Cook-Freeze Food RN5219/D/601/4758 |
Level 2 | 3 | 27 |
Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector RN5219/T/601/7214 |
Level 2 | 2 | 16 |
Give customers a positive impression of yourself and your organisation. RN5219/L/601/0933 |
Level 2 | 5 | 33 |
Liaise with Care Team to Ensure that an Individual’s Nutritional Needs are Met RN5219/Y/601/4760 |
Level 2 | 3 | 26 |
Maintain an Efficient Use of Food Resources RN5219/J/601/4768 |
Level 2 | 4 | 34 |
Maintain an Efficient Use of Resources in the Kitchen RN5219/A/601/4766 |
Level 2 | 3 | 23 |
Maintain and deal with payments RN5219/M/601/5039 |
Level 2 | 4 | 30 |
Maintain food safety when storing, preparing and cooking food RN5219/D/601/6980 |
Level 2 | 4 | 32 |
Modify the Content of Dishes RN5219/F/601/4770 |
Level 2 | 4 | 40 |
Prepare and Cook Food to Meet the Requirements of Allergy Sufferers RN5219/T/601/4782 |
Level 2 | 3 | 26 |
Prepare, Operate and Clean Specialist Food Preparation and Cooking Equipment RN5219/J/601/4849 |
Level 2 | 4 | 35 |
Produce Basic Bread and Dough Products RN5219/K/601/4925 |
Level 2 | 4 | 38 |
Produce Basic Cakes, Sponges and Scones RN5219/L/601/4934 |
Level 2 | 4 | 32 |
Produce Basic Fish Dishes RN5219/H/601/4938 |
Level 2 | 4 | 34 |
Produce Basic Hot and Cold Desserts RN5219/J/601/4964 |
Level 2 | 3 | 28 |
Produce Basic Hot Sauces RN5219/F/601/7328 |
Level 2 | 4 | 36 |
Produce Basic Meat Dishes RN5219/H/601/4941 |
Level 2 | 4 | 34 |
Produce Basic Pasta Dishes RN5219/F/601/7331 |
Level 2 | 3 | 25 |
Produce Basic Pastry Products RN5219/F/601/4946 |
Level 2 | 5 | 43 |
Produce Basic Poultry Dishes RN5219/R/601/7303 |
Level 2 | 4 | 33 |
Produce Basic Rice, Pulse and Grain Dishes RN5219/K/601/4861 |
Level 2 | 3 | 25 |
Produce Basic Vegetable Dishes RN5219/R/601/4949 |
Level 2 | 4 | 32 |
Produce Cold Starters and Salads RN5219/H/601/4955 |
Level 2 | 3 | 28 |
Produce Flour, Dough and Tray Baked Products RN5219/M/601/4960 |
Level 2 | 3 | 30 |
Produce Healthier Dishes RN5219/A/601/4962 |
Level 2 | 3 | 28 |
Promote New Menu Items RN5219/R/601/4966 |
Level 2 | 3 | 24 |
Set Up and Close Kitchen RN5219/L/601/4996 |
Level 2 | 4 | 37 |