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Qualification details

EDI Level 2 NVQ in Food Processing and Cooking

Qualification summary

This qualification is aimed at people who:

- are seeking a career in Food Processing and Cooking and wish to take the first steps towards
professional qualifications

- are involved in Food Processing and Cooking as their primary work activity and wish to achieve a professional qualification

- wish to receive recognition for their Food Processing and Cooking experience

This qualification is particularly suitable for candidates working within local authority catering, school meals, residential and care homes, the National Health Service, either as contractors or direct caterers, and licensed retail outlets.

This qualification is based on the National Occupational Standards developed by People 1st, the sector skills council for Hospitality and Catering, and as such reflects the needs of employers within the industry.

Qualification details

100/5872/2
EDI
2
NVQ - National Vocational Qualification
Accreditation start date:
01/01/2006
Operational start date in centres:
01/02/2006
Accreditation end date:
31/07/2010
Certification end date:
31/07/2012
For information on the approval of qualifications for funding in England, Wales and Northern Ireland, see the links to DCSF, DIUS, DCELLS, DELNI and DENI below.

When undertaking a qualification that does not appear on the governments' lists as eligible for funding for specific age ranges, users must be aware of legal requirements. Not all qualifications are suitable for all age ranges.
For further information on 14-19 qualifications offered in England, please refer to the DCSF Section 96 website.

For further information on 19+ qualifications offered in England, please refer to the DIUS Section 97 website.
For further information on Wales, visit the DCELLS website.
For further information on Northern Ireland, visit the DELNI and DENI websites.
English
Learners will be able to progress on to Hospitality NVQs at level 3, for example as part of the Advanced Apprenticeship framework.

This qualification may enable learners to progress on to more senior positions within employment.
Catering/Restaurant Manager
Chef
Conference and Banqueting Assistant/Manager
Fast Food Service Assistant
Food Processing Operative
Kitchen Supervisor/Manager
  • 07 Retail and Commercial Enterprise
    • 07.4  Hospitality and Catering
N/A
Pass
Assessment for this qualification is through portfolio evidence based on observation as the principle form of assessment.

Independent assessment has been introduced into the assessment strategy to take effect from 1 August 2006. The independent assessment will test the underpinning knowledge of each unit within the qualification. Full details are in the assessment strategy.

EDI will produce multiple choice papers for each unit which can either be taken by candidates online or downloaded by centres. Tests taken online will be marked by EDI and results slips added to the candidate's portfolio. Tests downloaded by centres will be marked by centres and externally verified. In both cases, the pass mark is 70%, but candidates who pass with less than 100% will have to achieve 100% before their unit is complete. Centres may devise their own papers, but these must be endorsed by EDI before they can be taken by candidates. Once endorsed, centres will conduct the tests locally and these will be externally verified as above. People 1st has developed a specification for the knowledge requirements of each unit. EDI's tests will match this specification. EDI will endorse centres' own tests where they match the specification.
View Performance Measures Here
Candidates must complete all units from Group A and eight optional units with a minimum of four from Group B and a minimum of three from Group C, of these a maximum of three Level 1 units allowed.
  • A  -  Mandatory
    • Y/103/2737 - Maintain a safe, hygienic and secure working environment
    • D/103/2738 - Contribute to effective teamwork
    • A/103/2780 - Maintain food safety when storing, preparing and cooking food
  • B  -  Optional - Group A
    • L/103/2766 - Prepare hot and cold sandwiches
    • T/103/2809 - Cook and finish basic fish dishes
    • K/103/2810 - Cook and finish basic meat dishes
    • M/103/2811 - Cook and finish basic poultry dishes
    • T/103/2812 - Cook and finish basic vegetable dishes
    • A/103/2813 - Cook-chill food
    • F/103/2814 - Cook-freeze food
    • J/103/2815 - Prepare, cook and finish basic hot sauces
    • Y/103/2821 - Prepare, cook and finish basic pastry products
    • D/103/2822 - Prepare, cook and finish basic cakes, sponges and scones
    • H/103/2823 - Prepare, cook and finish basic grain dishes
    • K/103/2824 - Prepare, cook and finish healthier dishes
    • M/103/2825 - Prepare, cook and finish basic hot and cold desserts
    • T/103/2826 - Prepare and present food for cold presentation
    • L/103/2816 - Prepare, cook and finish basic rice dishes
    • R/103/2817 - Prepare, cook and finish basic pasta dishes
    • Y/103/2818 - Prepare, cook and finish basic pulse dishes
    • D/103/2819 - Prepare, cook and finish basic egg dishes
    • R/103/2820 - Prepare, cook and finish basic bread and dough products
    • A/103/2827 - Process, cook, finish and present flour dough and tray-bake products
  • C  -  Optional - Group B