NVQ Catering & Hospitality
Catering & Hospitality NVQ Level 2
The Catering & Hospitality NVQ Level 2 qualification consists of a variety of practical and theory based units. These units include basic food hygiene, food preparation, cooking and food and drink service.
On the course you will learn food service, which includes silver service, the correct manner to present and open wine. You will study butchery, covering meat and poultry.
The Catering NVQ should provide you with the knowledge on how to correctly prepare fish, soups and sauces.
Mandatory units
- Maintain Safe, Hygienic and Secure Working Environment
- Contribute to Effective Teamwork
- Maintain Food Safety
- Prepare fish for basic dishes
- Prepare meat for basic dishes
- Prepare poultry for basic dishes
- Prepare vegetables for basic dishes
- Cook and finish basic fish dishes
- Cook and finish basic meat dishes
- Cook and finish basic poultry dishes
- Cook and finish basic vegetable dishes
- Prepare, cook and finish basic hot sauces
- Prepare, cook and finish basic soups
- Make basic stock
- Prepare, cook and finish basic pasta 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 and scones
- Prepare, cook and finish basic hot and cold desserts.
Entry requirements for Catering & Hospitality NVQ Level 2
The entry requirements for the NVQ level 2 are successful completion of level 1 or 4 GCSE passes at grade D which includes English or Maths.After you complete the course
You will be able to work fine restaurants, leading hotels. You will be able to undertake the following roles
- Commis chef,
- chef de partie,
- food and drink assistant
- Restaurant supervisor
