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Hospitality

Level 2 NVQ Diploma in Food Production and Cooking

This course has been designed to allow learners to obtain and then demonstrate the skills to work at an operational level in Food Production and Cooking.
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Course Overview

This course has been designed to allow learners to obtain and then demonstrate the skills to work at an operational level in Food Production and Cooking. During this course, you will learn essential theory and practical skills to gain the confidence needed to further your career as a Chef. You will explore the world of food production and cooking by focusing on preparing, cooking and serving delicious food including pastry, butchery and sauce work.

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Intakes Every 6 Months
Durations 12 Months & 24 Months
Awarding Institution ICQ
Awarded Certification Level 2 NVQ Diploma in Food Production and Cooking
Delivery Online & Blended Learning
Fees Enquire Now
Entry Requirements There are no entry requirements for this qualification. However, learners must be assessed to ensure that they have a reasonable chance of achievement and will be able to generate the required evidence.

How much does a Food Production
and Cooking make in United

£30,000 / Annual

The average food production and cooking salary in the United Kingdom is £30,000 per year  Entry level positions start at £28,000 per year while most experienced workers make up to £32,000 per year.

Keith Shearer

Keith Shearer joined Malmaison in 1995 as a sous chef, a role he held for just a month before stepping up to head chef at the company's Edinburgh property. After this he looked after the Glasgow hotel before winning promotion to operations chef in 1999 and his current executive role in 2001, which sees him travelling around the country. He has also worked at the Balmoral and the Café Royal during his career.

Gopi Chandran

Arriving in London from India in 2002, Gopi Chandran with over 20 years of experience at international 5-star properties, has progresses at an impressive rate throughout his career. Starting as an apprentice at the Taj group of hotels in India, he worked his way up to Head Chef at various luxury hotels in London and abroad, including several Marriott Hotels. Gopi is now the Executive Head Chef at Sopwell House.

Paul Fisher

Working in key professional, local, community and individual partnerships; with adult education, quality audits, awarding body accreditation, direct lecturing / training and associated networking.

John Woodward

John Woodward is the Group Executive Chef for De-Vere Venues and Village Hotels. John oversees 50 properties spread across the UK. John is a passionate hands on chef who has developed and expanded the food offer within his current role at De-Vere rolling out new concepts across the De-Vere estate. John is responsible for the food concept strategy and food development across the Village hotels and De-Vere Venues. John's CV offers a diverse career, beginning by working for acclaimed Chefs such as Pierre Koffman, he travelled and worked in Australia before returning to the contract sector for Everston Hewitt as a director, before its merger with Baxter Storey.