In this chapter, I’ll take a more in-depth look at the NVQ route, and the different modules this will entail. The NVQ is the route taken by chefs who are in employment and wish to study alongside their current employment. Many of the units covered in the NVQ Level 2 in professional cookery will also be covered in the VRQ route and Professional Chef Diplomas.
This is a recognised qualification within the hospitality industry. The course covers all of the basic requirements to qualify for employment, as well as practical and theory components.
There are a variety of NVQ units that will fit in with any workplace, including:
•Restaurants;
•Pubs;
•Schools;
•Hospitals;
•Conference centres.
Any establishments where you are employed for at least 30 hours a week and where a range of freshly prepared foods are made on site are suitable for the NVQ Diploma.
The NVQ Diploma in professional cookery is a nationally recognised qualification and will deliver the basic skills needed to succeed in the hospitality industry.
In order to be eligible for the NVQ in professional cookery, you must be working in the hospitality industry, ideally full time, but part-time is the minimal requirement. This is necessary so that you are able to practice the skills you have learnt in a professional working environment.
The course covers a full range of basic skills needed to work in the hospitality industry.
The areas covered will include:
•How to prepare and cook a wide range of foods;
•How to present foods attractively;
•Basic knife skills;
•How to maintain high standards of food hygiene;
•Health and safety;
•Working effectively as a part of a team.
Alongside mandatory units, you will have a wide range of optional units to choose from on your course. You will be able to tailor your choices according to the areas in which you are interested, and your future career plans.
Maintain a hygienic, safe and secure working environment
Overview:
An in-depth study into health and safety within the workplace, covering all aspects of personal and collective safety.
The areas covered will include:
•Personal health and hygiene;
•A hygienic, safe and secure workplace;
•Control of substances hazardous to health (COSHH);
•Emergencies in the workplace.
Contribute to effective hospitality teamwork
Overview:
Covers all areas of effective hospitality teamwork, including following instructions, being organised and being tidy.
The areas covered will include:
•Organising and effective planning of your work;
•Effectively working with team members;
•Personal skill development.
Maintain food safety when storing, preparing and cooking food
Overview:
An in-depth study of food safety and why food safety is so important. This unit will examine all aspects of food safety maintenance, such as preparing food, cooking food and how to store food correctly.
The areas covered will include:
•Keeping yourself hygienic and clean;
•Keeping work areas clean and tidy;
•Hazard analysis critical control points (HACCP).
Maintain, handle and clean knives
Overview:
A look at the various knives used as a chef, how to clean and store them safely, and details of the different parts to a knife and how to sharpen them correctly.
The areas covered will include:
•Using the correct knife for the cutting method needed;
•Safety when handling and storing knives;
•Food safety and handling knives;
Prepare, cook and finish basic hot sauces
Overview:
Development of your knowledge in the preparation of non-complex hot sauces, and how to finish them.
The areas covered will include:
•Recipes to follow for the different types of sauces;
•Health and safety when preparing and storing sauces;
•Professional chef tips.
Prepare, cook and finish basic soups
Overview:
Development of your knowledge in the preparation of non-complex soups, and how to finish them.
The areas covered will include:
•Recipes for the different types of sauces;
•Health and safety when preparing and storing sauces;
•Professional chef tips.
Prepare, cook and finish basic stocks
Overview:
Development of your knowledge in the preparation of non-complex stocks, and how to finish them.
The areas covered will include:
•Recipes for the different types of sauces;
•Health and safety when preparing, storing sauces;
•Professional chef tips.
Prepare, cook and finish basic egg dishes
Overview:
An in-depth study into eggs; broken down into the composition of eggs, preparation, cooking and storage.
The areas covered will include:
•Health and safety when working with eggs;
•Recipes for egg dishes;
•Professional chef tips.
Prepare, cook and finish basic grain dishes
Overview:
Grain is the edible fruit of cereals. This unit studies various grains and the various methods of cooking them, as well as using the ingredients in dishes.
The areas covered will include:
•How grains are structured in the cereal;
•The main types of grain;
•Quality points to look for when checking grains.
Prepare, cook and finish basic pulse dishes
Overview:
Pulses are used all over the world. This module studies various pulses and their versatility in cooking imaginative dishes.
The areas covered will include:
•The main types of pulses;
•Health and safety when working with pulses;
•Recipes and various methods for using pulses.
Prepare, cook and finish basic rice dishes
Overview:
Rice is one of the world’s most important crops, and is used as a staple food ingredient in many different cultures. As a chef, you’ll find that rice is used in many dishes, including starters and main courses.
The areas covered will include:
•The main varieties of rice;
•Quality points to look for when buying and using rice;
•Recipes and various methods for cooking rice.
Prepare, cook and finish basic pasta dishes
Overview:
Pasta is a good alternative to rice and potatoes; this module covers many different aspects of preparing and cooking pasta.
The areas covered will include:
•The four main types of pasta;
•Quality points to look for when purchasing pasta;
•Recipes for making fresh pasta.
Prepare, cook and finish basic noodle dishes
Overview:
Noodles are the world’s original fast food. A staple food in Asia, and popular around the globe, Noodles are extremely quick and easy to cook. This means that there are a variety of different methods of preparing them.
The areas covered will include:
•Nutritional content of noodles;
•Recipes using noodles;
•Professional tips on using noodles.
Prepare, cook and finish basic fish dishes
Overview:
This unit will explore the main varieties of fish, and the cooking methods that are best suited for different types of fish.
The areas covered will include:
•Health and safety;
•Quality points to check when buying fish;
•How to store fish correctly;
•Seasonality of fish and when they are at their best stage for use;
•Filleting of different types of fish;
•Examples of different cuts of fish.
Prepare, cook and finish basic shellfish dishes
Overview:
Shellfish do not have an internal skeleton, and can be separated into two main invertebrate groups – molluscs and crustaceans. This unit will teach you the basics of shellfish.
The areas covered will include:
•Healthy eating options;
•Essential health and safety measures;
•Seasonality of shellfish, when they are available and also at their best;
•Preparation and cooking of the main shellfish;
•Recipes using shellfish;
•Professional tips.
Prepare, cook and finish basic meat dishes
Overview:
This unit is very comprehensive, as there are a lot of techniques that are used in meat preparation and cooking. Techniques can range from choosing a suitable supplier, to learning different cuts of meat.
The areas covered will include:
•Structures of different meats, including the fat content;
•Quality points to look for when choosing meat;
•Health and safety;
•Lamb, mutton, beef, veal and pork;
•Various preparation techniques;
•Correct storage of meats;
•Price ranges for different cuts of meat.
Prepare, cook and finish basic offal dishes
Overview:
Offal is the meat taken from inside a carcass of an animal. Offal can be purchased as required and stored in a refrigerator at 1 - 4 Celsius, or purchased and frozen for later use. However, it must be kept in a deep freeze at –18 Celsius or below.
The areas covered will include:
•Quality points to look for;
•Various preparation methods;
•Recipes for different parts of offal;
•Health and hygiene when working with offal.
Prepare, cook and finish basic poultry dishes
Overview:
Poultry is a term used for all domestic fowl, which includes turkey, geese, ducks, fowls and pigeon, all of which are widely used in cooking. This module will cover all areas of using poultry. When working with poultry, it is vitally important to adhere to health and hygiene standards.
The areas covered will include:
•Explanation of different types of chicken;
•Quality points to look for when purchasing poultry;
•Different methods of preparing chicken;
•Various methods of cooking poultry.
Prepare game for basic dishes, cook and finish basic game dishes
Overview:
In culinary terms, game refers to animals or birds that are hunted for food, but can also include bred animals such as venison or duck. There are two types of game: furred and feathered.
The areas covered will include:
•Explanation of different types of game;
•Quality points to look for when purchasing game;
•Seasonality of game, and when they are at their best;
•Nutritional information about the meats;
•Correct uses for various types and cuts of meat;
•Storing game correctly.
Prepare vegetables for basic dishes
Overview:
This unit covers all aspects of vegetables. Students will learn the main vegetable categories, and the availability of vegetables during the various seasons of the year.
The areas covered will include:
•Quality points to look for when selecting and purchasing vegetables;
•The importance of health and safety;
•Different cuts of vegetables;
•Preparation and cooking methods;
•Healthy eating tips.
Cook and finish basic vegetable dishes
Overview:
In this unit you will take a more in-depth look at the various methods of cooking vegetables, and the best cooking methods for various categories of vegetable.
The areas covered will include:
•A comprehensive look at potatoes;
•Key vegetable recipes;
•Healthy eating tips.
Prepare, cook and finish basic vegetable protein dishes
Overview:
It is possible to gain all of the nutrients and protein needed for a balanced diet from vegetables alone. In this unit, students will study vegetable protein, preparation and cooking.
The areas covered will include:
•Quality points for vegetable proteins;
•Essential meat alternatives explained, including: Mycroprotein and Seitan
Prepare, cook and finish basic bread and dough products
Overview:
Bread is a staple food product used worldwide. For a healthier diet, you may include wholemeal products instead of white bread. In this unit students will study a broad range of breads and dough products and will gain an in depth understanding of methods and techniques.
The areas covered will include:
•The ideal conditions for yeast growth;
•Recipes for different types of dough products;
•Quality points to look for when preparing and cooking;
•Allergens associated with bread and dough products.
Prepare, cook and finish basic pastry products
Overview:
Pastry chefs are in charge of one of the most important sections of the kitchen. They are responsible for making breads, desserts, sweets and much more. This unit studies all the basic areas of pastry work, with in-depth look at ingredients and techniques.
The areas covered will include:
•Storage of pastry, and food safety;
•Explanation of the main types of cream;
•Presenting the finished product;
•Various recipes, including the main pastry recipes – short, puff, choux paste etc.;
•Professional chef tips.
Prepare, cook and finish basic cakes, sponges and scones
Overview:
In this unit, students will learn the three main methods for making cake mixtures – the sugar batter method, the flour batter method and the blending method.
The areas covered will include:
•Quality points to look for;
•Storing cakes, sponges and scones correctly;
•Presenting the finished product;
•Recipes to follow for practical work.
Prepare, cook and finish basic hot and cold desserts
Overview:
In this unit, students will study healthier hot and cold dessert options. This is extremely important in today’s society, with a growing demand from consumers seeking a healthier lifestyle.
The areas covered will include:
•Egg custard based desserts;
•Common ingredients used in desserts;
•The ice cream making process;
•Quality points to look for when purchasing ingredients;
•Preparing and cooking a range of desserts;
•Recipes to follow for practical work.
Prepare, cook and finish basic healthier dishes
Overview:
Obesity is a growing problem in today’s society. More and more people are eating away from home, and as chefs we have a responsibility to be mindful of nutritional values.
The areas covered will include:
•Why healthy eating is important;
•How to prepare ingredients in a healthy way;
•Cooking techniques to maximise nutritional value;
•Food allergies and intolerance.
Prepare and present food for cold presentation
Overview:
The preparation and presentation of cold or cooked foods covers a whole range of areas, including: bread products, pies, cured meats and fish. Cold food presentation is an imperative element of food service, in a wide range of establishments.
The areas covered will include:
•Essential health and safety;
•Preparation methods;
•How to present various types of food;
•Vinaigrette and cold sauce recipes.
How to cook – chill food and health and safety for this method
Overview:
Within this unit you will learn how to blast chill food, while correctly monitoring and recording temperatures, portioning, packing sealing and correct labelling methods.
The areas covered will include:
•Storing food containers correctly;
•Following stock rotation procedures;
•Cleaning, tidying and securing storage areas.
How to cook – freeze food and health and safety for this method
Overview:
Within this unit you will learn the correct methods of freezing cooked foods and how to blast freeze food. Also you will cover correctly packing and labelling frozen food and correct methods for storing cook-freeze food.
The areas covered will include:
•Blast freezing;
•Following stock rotation procedures;
•Making sure preparation areas and equipment are hygienic and ready for use.
How to correctly complete kitchen documentation
Overview:
Kitchen documentation is an important area of health and safety in the professional kitchen. It is an essential part of the working day and needs to be adhered to.
The areas covered will include:
•Making sure you have all relevant documents, and where to obtain more copies when necessary;
•Legibly and accurately completing relevant documents to establishment standards;
•Filing relevant documents in line with establishment requirements.
Relevant documents to complete may include:
•Temperature charts;
•Accident report forms;
•Equipment fault reports;
•Food safety information.
For this area of the NVQ, you may be assessed via questioning, witness testimonials or simulations.
How to correctly set up and close the kitchen
Overview:
In some establishments you may be first into the kitchen, or last out at the end of the day. This is particularly the case in hotels, where the breakfast chef will start work before the rest of the brigade, and the room service menu is typically covered in the later hours of the night by just one of the chefs. The areas covered will include:
Setting up the kitchen for operations:
•Turning on all the kitchen equipment needed for the day, at the appropriate times to the correct settings;
•Reporting any problems to the appropriate persons. This includes any defective tools or kitchen equipment;
•Making sure food preparation and cooking/kitchen equipment are in clean, working order.
Shutting down the kitchen after operations:
•Checking all of the food storage equipment, to ensure that it meets organisational and legal requirements when closing the kitchen;
•Making sure that all of the kitchen equipment is turned off and unplugged where necessary, and cleaned following organisational instructions;
•Execute work in line with legal requirements, workplace standards and current legislation, when shutting down the kitchen at the end of the day.
On the NVQ course you will be assessed primarily by observation and questioning. You will need to complete a training portfolio, and may be provided with a trainer who is qualified to oversee your progress. You will also be visited by an NVQ assessor on a regular basis, who will check over the evidence that you have provided and ask you questions based on your training portfolio.
There are various ways to complete your NVQ level 2 in professional cookery, depending on your relevant NVQ office. These include:
•Completing all theory work and practical work in your working environment;
•Completing practical work in your job, with 1 day at college for further study;
•Taking an assessment at your relevant college or at work;
•Passing a written functional skills maths exam.
(Example Table)
The portfolio folder contains all your course evidence, information and records, which relate to your NVQ Level 2 in professional cookery. How you present your portfolio is important. Careful thought should be put into this, as the training portfolio is personal to you. There are no set rules on the portfolios context, and each individual will have their own ideas on how it should look. However, there will be certain documents which absolutely need to be in the portfolio in order for you to pass.
Now we will take a look at a sample unit within the NVQ level 2 training portfolio, this shows how each part of the unit is broken down. You will see examples of an evidence sheet used by your assessor and how observations of specific tasks are logged.
An essential part of any food business will be the freshly baked bread and dough products. Learning and developing your baking skills is an excellent skill to have when working within the culinary industry. Freshly baked breads form an essential part of most restaurant menus, and are therefore very important when it comes to meeting customer expectations.
This unit will give you an understanding of the basics of cooking bread and dough products, both freshly made and by using a pre-prepared dough.
Chris’s Tips for making bread:
Be careful with the amount of salt that you use in your bread recipe. While too much will ruin the bread; too little will result in an extremely bland taste.
These are all common words used in dough/bread making, you will need to fully understand each one.
Baking
Using a dry oven to cook foods such as breads, pastries and cakes at a precise temperature.
Bap
A roll that is soft to touch, with a floury finish.
Bread and dough products
All sweet or savoury foods which are made from dough.
Dough
A dough is used to make breads and often other goods, using a precise mix of flour, salt, water and yeast.
Glazing
Glazing involves coating a bread or dough product to create a shiny finish. This can be done by using egg yolks before cooking, or using a sugar glaze after the cooking process.
Pitta bread
A flat bread with a round appearance that can be split to form a pocket for filling, this bread only requires one proving and originates from the middle east.
Prove
This happens when dough is left in a warm place for a specific amount of time, so that the yeast can take effect. During the process the dough will increase in size.
Naan
A flat bread that is soft to touch. Originating from Central and Southern Asia, Naan can be flavoured with herbs and spices.
Yeast
A key ingredient that helps dough to rise. Yeast is a type of fungus.
Below are 6 common bread products used in food establishments.
Evidence Record
The example record sheet below is for your evidence for this unit, the learning criteria needed to be covered is listed below and the 6 learning outcomes of this unit will be as follows:
•Be able to cook simple bread and dough products;
•Understand how to cook basic bread and dough products;
•Be able to finish basic bread and dough products;
•Understand how to finish basic bread and dough products;
•Be able to store basic bread and dough products;
•Understand how to store basic bread and dough products.
During your modules you will need to complete practical work with a specific number of tasks being witnessed and observed by your assessor. You will need to complete each task four times to show you have a thorough understanding of the module.
You must show your assessor that you can perform to a consistent and high standard. Your methods, which must include observations of your performance, will assess you as follows:
I have given examples of 4 different parts to be completed of the bread and dough module.
This diagram shows the 3 areas that you will have to complete, you have to be observed completing each task. Each time the task is finished you will receive a tick in the circles on the right, you will need 4 ticks to have and show a full understanding of each task.
All of the following must have evidence that show they have been completed. Once a task is completed your assessor will give a tick in one of the four circle tick boxes to the right. You will need four ticks to have and show a full understanding.
1 and 2 must be covered with your assessor witnessing by observation at least one.
1, 2 and 3 must show evidence that they have been completed
All must be covered with your assessor witnessing by observation at least two.
Chris’s Tips for making bread:
Learn all aspects of the dough inside out
You must understand how to control the basic ingredients – flour, salt, water and yeast. To produce great bread you must understand the functions of each basic ingredient. You will also need an in-depth knowledge of each specific method of producing specific dough’s, for best results.
4, 5 and 6 must all be completed and observations must be made on circled numbers 4 and 5.
You must show your assessor that you can perform to a consistent and high standard by receiving 4 ticks in the tick boxes.
Chris’s Tips for making bread:
Always handle the dough as lightly as possible when shaping and do not over-develop the gluten and knock too many gasses out of the base dough.
A quick way to check if a roll or bread loaf if correctly cooked, is to turn out the bread and tap the bottom. If it sounds hollow, it is ready and can be left on a rack to cool down.
This space is for your assessor, to fill in any additional information about your work.
This will be the title page for the training portfolio. It will need to summarise the details of the candidate, and should include:
•Candidate’s name and contact details;
•Title and level of the NVQ;
•Registration details of the awarding body;
•Contact details of your assessor and internal verifier.
The contents page needs to direct the reader to specific sections of your training portfolio. Here are some tips on creating a great contents page:
A good contents page should include all of the page numbers and
It’s best to number the pages when you have finished the portfolio, in case you need to shuffle or add pages when building your work.
Usually your assessor will provide the assessment records, which will check off units and elements as they are completed. You will need to detail the name, role and sample signature of any persons who have helped you to achieve your NVQ. This will take the form of a witness list, which will then be added to your training portfolio.
This section will provide details about the candidate. Within this section you should include:
•Details of your current roles and responsibilities in relation to the qualification;
•A description of the way you are working and the duties that you perform.
Further details that can be added to your background information include:
•Curriculum Vitae;
•Job description;
•Results of any initial assessment or skill analysis.
All information about assessment centre procedures and planning needs to be detailed within this section. Your assessment centre will provide you with the majority of this information at your induction meeting. This must be included so that you understand and agree with it.
Normally the list will include:
•Health and safety information;
•Appeals procedure for NVQ discretions;
•Policies regarding Equal Opportunities;
•Arrangements for Unit Certification;
•Performance criteria and the standards of the NVQ.
Your portfolio evidence will normally be completed on the evidence reference sheet. It is possible to use evidence in more than just one module.
The evidence reference sheet will enable you to:
•Record all of your evidence against the evidence/units completion tick boxes;
•Ensure that your portfolio of evidence has full number referencing;
•Indicate any gaps in your knowledge;
•Show that you have met NVQ standards and expectations;
•Ensure that the portfolio evidence is easy to find;
•Detail that all criteria have been met, including: performance, range and knowledge.
The candidate must complete all of their own work, and must not copy/and or use a company’s departmental procedure document or brochure. Authenticity must be shown on any observation reports, case studies and question papers, and a signature will be required to demonstrate this. All evidence that has taken place at work must be annotated to detail the role that the candidate played, or what they did.
Make sure that you show the candidate’s exact contribution when writing up case studies, and not just a written copy of a company procedure.
Reference numbers must be used for all evidence, and must be entered into the evidence reference sheet. Numbers must run sequentially throughout the portfolio and must not be duplicated. Where there is logical grouping of evidence, it is possible to use a sub number; for example 1a, 1b, 1c and so on.
Titles should be given a short but understandable description, for example:
•Observation notes by the assessors;
•Minutes of meetings with assessors.
Before handing in your portfolio, make sure that you check the following:
•All instructions have been followed to the letter regarding the assessment records;
•All records and evidence are dated and signed correctly;
•Evidence reference sheets indicate that all training criteria, range and knowledge have been successfully achieved. Make sure there is at least one tick in each column.
The full-time NVQ course taken at catering college will provide you with the chance to gain work-experience in high end establishments. This will give you excellent training, and will allow you to see how a professional kitchen is run. Finally, your college will provide you with links to local and national institutions, who can noticeably enhance your career.
This course will enable you to progress onto the Level 3 NVQ. It can be taken both outside or at the establishment you are currently working for. The Level 2 NVQ will provide you with all of the tools you need to make the next step up.
Depending on your age and employment status, this course can be free of charge. In order to qualify for free training, you must be:
•Aged 19 – 24 on the 31st August on the year you are applying, and actively seeking employment;
•In receipt of means tested benefit (such as job seekers, housing benefit, council tax benefit);
•Able to produce evidence of any of the above.