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Intermediate NVQ Diploma in Food Production and CookingApply Now »

Course Image
Level: 2

Location: The RoundHouse

Years: 1

Interview: Y

Course Summary

This qualification covers the required skills and knowledge if you want to prepare to work in the hospitality and catering industry. It is designed to meet the needs of learners who want to focus on food production and cooking.

Entry requirements

You will need an introductory qualification in food production and cooking or relevant work experience. You also need at least a grade D (grade 3) GCSE in English and Maths.

Course Content

The following areas are covered within this qualification:

Mandatory units

  • Maintain a safe, hygienic and secure working environment
  • Work effectively as part of a hospitality team

Optional units

  • Produce basic fish dishes
  • Produce basic meat dishes
  • Produce basic poultry dishes
  • Produce basic hot sauces
  • Produce basic hot and cold desserts
  • Maintain an efficient use of food resources
  • Maintain an efficient use of resources in the kitchen

Learners will complete the mandatory units, plus the required optional units, to achieve the full qualification.

In addition, you will be working to achieve a grade C or above GCSE in English / Maths.  The course also features work experience and tutorial sessions.

How will I be assessed?

Practical assessments will be ongoing.  There are also theory tests and you will build up a portfolio of evidence.

Are there any additional costs or specialist equipment required?

A uniform will be required.

What can I do after this course?

Further Study
You could progress to an advanced apprenticeship in Hospitality and Catering subjects or to other qualifications such as the Level 3 NVQ Diploma in Professional Cookery.

Careers
This qualification could lead to jobs such as:

  • Kitchen assistant
  • Kitchen porter
  • Chef
  • Fast food service assistant

 

This course is run at the Roundhouse Campus

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Carly Baxter

Carly Baxter

Carly’s hospitality foundation degree contains all the right ingredients

Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.

She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.

"I can't expect to be able to tell other people what to do if I've never done their job myself."

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