-

Qualification details

HAB Level 2 NVQ in Food Processing and Cooking

Qualification summary

This qualification has been designed for those working in Food Processing and Cooking. To achieve the award candidates must complete six mandatory units which cover create and maintain effective working relationships; maintain and promote hygiene in food storage, preparation and cooking; clean food production areas, equipment and utensils; maintain, handle and clean knives; maintain a safe and secure working environment; and set up and close kitchen. Candidates must also complete seven optional units from two optional groups. The additional unit may also be completed although this is not a requirement for the award.

Qualification details

100/2535/2
HAB - Hospitality Awarding Body
2
NVQ - National Vocational Qualification
Accreditation start date:
01/09/2002
Operational start date in centres:
Accreditation end date:
31/01/2006
Certification end date:
31/01/2008
England
Pre 16, 16-18, 18+, 19+
Wales
Not specified
N.Ireland
Not specified
Approval start date:
01/09/2002
Approval end date:
31/01/2006
No specific job occupation
  • 07 Retail and Commercial Enterprise
    • 07.4  Hospitality and Catering
Pass
Performance Measures
Candidates must complete all units in Group A, Mandatory Units. Candidates must also complete at least four units from Group B, Optional Units, and at least three units from Group C, Optional Units. Candidates may complete the additional unit but this is not a requirement for the award.
  • A  -  Mandatory Units
    Candidates must complete all units in Group A.
    • U1051423 - Clean Food Production Areas, Equipment and Utensils
    • U1051439 - Maintain a Safe and Secure Working Environment
    • U1051469 - Maintain and Promote Hygiene in Food Storage, Preparation and Cooking
    • U1018573 - Create and Maintain Effective Working Relationships
    • L/101/5868 - Maintain, Handle and Clean Knives
    • R/101/5869 - Set Up and Close Kitchen
  • B  -  Group B, Optional Units
    Candidates must complete at least four units from Group B.
    • U1051433 - Prepare Hot/Cold Sandwiches and Bread Products
    • U1051503 - Prepare and Cook Basic Shellfish Dishes
    • U1051504 - Cook-Chill Food
    • U1051505 - Cook-Freeze Food
    • M/101/5877 - Prepare and Cook Basic Meals to Meet Gluten Free Dietary Requirements
    • J/101/5870 - Process, Cook and Present Basic Rice Dishes
    • L/101/5871 - Process, Cook and Present Basic Egg Dishes
    • R/101/5872 - Process, Cook and Present Basic Pasta Dishes
    • Y/101/5873 - Process, Cook and Present Vegetables for Basic Hot Dishes and Salads
    • D/101/5874 - Process, Cook and Present Basic Meat Dishes
    • H/101/5875 - Prepare, Cook, Finish and Present Flour, Dough and Tray-Baked Products
    • K/101/5876 - Process, Cook and Present Basic Fish Dishes
  • C  -  Group C, Optional Units
    Candidates must complete at least three units from Group C.
  • D  -  Additional Units
    Candidates may complete the additional unit but this is not a requirement for the award.