Food Processing and Cooking

Level 2

To achieve this qualification you must complete all of the following units

  • 1G1 Maintain a safe, hygienic and secure working environment
  • 1G4 Contribute to effective teamwork
  • 2G3 Maintain food safety when storing, preparing and cooking food

THE LEARNER MUST SELECT A MAXIMUM OF THREE LEVEL 1 OPTIONAL UNITS WITHIN THE TOTAL OF 11 UNITS

Plus candidates must complete 4 of the following

Group A units

  • 1FP3 Prepare hot and cold sandwiches
  • 2FC1 Cook and finish basic fish dishes
  • 2FC3 Cook and finish basic meat dishes
  • 2FC4 Cook and finish basic poultry dishes
  • 2FC7 Cook and finish basic vegetable dishes
  • 2FC8 Cook-chill food 2FC9 Cook-freeze food
  • 2NFPC1 Prepare, cook and finish basic hot sauces
  • 2NFPC4 Prepare, cook and finish basic rice dishes
  • 2NFPC5 Prepare, cook and finish basic pasta dishes
  • 2NFPC6 Prepare, cook and finish basic pulse dishes
  • 2NFPC8 Prepare, cook and finish basic egg dishes
  • 2NFPC9 Prepare, cook and finish basic bread and dough dishes
  • 2NFPC10 Prepare, cook and finish basic pastry dishes
  • 2NFPC11 Prepare, cook and finish basic cakes, sponges and scones
  • 2NFPC12 Prepare, cook and finish basic grain dishes
  • 2NFPC13 Prepare, cook and finish basic healthier dishes
  • 2NFPC14 Prepare, cook and finish basic hot and cold desserts
  • 2NFPC15 Prepare and present food for cold presentation
  • 2NP&C3 Process, cook, finish and present flour dough and tray baked products

Option group B. The learner must complete a minimum of three of the following units

  • HS1 Supervise the work of staff 1G2 Maintain and deal with payments (Level 1)
  • 1G6 Maintain a vending machine (Level 1) 1FS4 Provide a counter/takeaway service (Level 1) 1NP+C1 Package food for delivery (Level 1)
  • 2G1 Give customers a positive impression of yourself and your organisation
  • 2G2 Order stock
  • 2SF5 Convert a room for dining
  • 2NP+C1 Complete kitchen documentation
  • 2NP +C2 Set up and close a kitchen