How you’d get this certificate
- Zavmo teaches you. You learn the units one-to-one with an AI tutor, on your own work.
- You register with an approved centre. That is a college, training provider or employer VTCT Skills has approved to offer this qualification. Zavmo is not an approved centre, so you register with them, not with us.
- The centre assesses, and VTCT Skills awards. A qualified assessor at the centre judges your evidence, and the certificate comes from VTCT Skills.
VTCT Skills Level 2 NVQ Diploma in Food Production and Cooking Overview Structure Documents Approved Centres ManageAssess available Qualification Information Sector: Hospitality and Catering VTCT Product Code: AT20368 Qualification Number: 600/4534/6 Level: 2 GLH: 329 UK Price (for VTCT centres only): £80.00 * Units: 11 - 15 Minimum Credits: 40 Category: Kitchen Age Restriction: 14 Registration End Date: * The price displayed is for training providers only. If you are a learner, please consult a training provider for course prices. Additional Information The VTCT Skills Level 2 NVQ Diploma in Food Production and Cooking is a job ready qualification based on National Occupational Standards. This qualification will develop your knowledge, understanding and skills to work in a food production environment. Specifically you will learn how to maintain a safe, hygienic and secure working environment and work effectively as part of a hospitality team. You will also learn how to maintain food safety when storing, holding and serving food. The optional units that make up this qualification will allow you to tailor your learning to your employer�s needs and your personal interests and preferences. Units range from producing basic meat, poultry and vegetable dishes, to promoting new menu items and giving customers a positive impression of yourself and your organisation. Qualification Structure Mandatory Units Unit Ref Unit Code Unit Title Level Credits GLH UT10833 F/601/4218 Maintenance
These are the units VTCT Skills registers against this qualification. It is a catalogue, not a syllabus. Which of them you take depends on the combination the qualification requires, and that is set by the awarding body rather than by us. Every unit here is regulated. Zavmo teaches towards them on your own work, and work done here is recognised as prior learning under the agreements we hold.
Zavmo is not an awarding body, is not an approved centre, and is not affiliated with VTCT Skills. It does the teaching and the mapping. VTCT Skills sets this qualification and awards it, and a qualified human assessor makes the assessment decision.
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What each unit actually teaches you to do
Complete Kitchen Documentation Real unit · VTCT Skills
What you'll be able to do
- Complete kitchen documentation accurately and efficiently.
- Understand the purpose and importance of different types of kitchen documentation.
- Understand the legal requirements related to kitchen documentation.
Convert a Room for Dining Real unit · VTCT Skills
What you'll be able to do
- Set up food dining areas according to specified requirements and standards.
- Know the procedures for setting up food dining areas, including table layout, linen placement and cutlery arrangement.
- Return a food dining area to its original state after service, ensuring cleanliness and order.
- Understand the procedures for clearing and cleaning a food dining area, including waste disposal and equipment storage.
Cook-Chill Food Real unit · VTCT Skills
What you'll be able to do
- Portion, pack and blast chill food according to food safety standards.
- Understand the procedures for portioning, packing and blast chilling food.
- Cook-chill food according to food safety standards.
- Understand the principles and procedures for cooking and chilling food.
Cook-Freeze Food Real unit · VTCT Skills
What you'll be able to do
- Portion, pack and blast freeze food according to established procedures.
- Understand the principles and techniques of portioning, packing and blast freezing food.
- Store cook-freeze food in appropriate conditions to maintain quality and safety.
- Understand the correct methods for storing cook-freeze food, including temperature control and stock rotation.
Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector Real unit · VTCT Skills
What you'll be able to do
- Demonstrate knowledge of employer and employee rights and responsibilities within the sector
- Apply organisational procedures relating to employment rights and responsibilities
- Understand the factors that affect own organisation and occupation within the hospitality, leisure, travel and tourism sector
Give customers a positive impression of yourself and your organisation. Real unit · VTCT Skills
What you'll be able to do
- Establish rapport with customers effectively
- Respond appropriately to customer needs and requests
- Communicate information clearly and effectively to customers
- Understand how to give customers a positive impression of themselves and the organisation
Liaise with Care Team to Ensure that an Individual’s Nutritional Needs are Met Real unit · VTCT Skills
What you'll be able to do
- Liaise effectively with a care team to ensure an individual’s nutritional needs are met.
- Understand the importance of effective communication with a care team to support an individual's nutritional requirements.
Maintain an Efficient Use of Food Resources Real unit · VTCT Skills
What you'll be able to do
- Maintain an efficient use of food resources within the kitchen environment.
- Understand methods for minimising food waste and maximising resource utilisation.
- Understand the importance of stock rotation and storage to maintain food quality and reduce waste.
Maintain an Efficient Use of Resources in the Kitchen Real unit · VTCT Skills
What you'll be able to do
- Implement procedures for the efficient use of resources in a kitchen environment.
- Understand the importance of resource management in the kitchen, including minimising waste and conserving energy.
Maintain and deal with payments Real unit · VTCT Skills
What you'll be able to do
- Maintain accurate records of payments received and processed
- Process payments in accordance with organisational procedures
- Demonstrate knowledge of how to maintain and deal with payments effectively
Maintain food safety when storing, preparing and cooking food Real unit · VTCT Skills
What you'll be able to do
- Maintain personal cleanliness and hygiene standards in a food preparation environment.
- Know the importance of personal hygiene in preventing food contamination and ensuring food safety.
- Maintain a clean and hygienic working area, following established cleaning schedules and procedures.
- Know the procedures for maintaining a clean and hygienic working area, including the correct use of cleaning chemicals and equipment.
- Store food safely, following food safety regulations and guidelines.
- Know the principles of safe food storage, including temperature control, stock rotation and prevention of cross-contamination.
- Prepare, cook and hold food safely, minimising the risk of foodborne illness.
- Maintain food safety throughout the food handling process, from delivery to service.
- Know the correct procedures for preparing, cooking and holding food safely, including temperature monitoring and cooking times.
Maintenance of a safe, hygienic and secure working environment Real unit · VTCT Skills
What you'll be able to do
- Maintain personal health and hygiene standards to prevent contamination and ensure a safe working environment.
- Know the importance of maintaining personal health and hygiene and the relevant regulations and procedures.
- Help maintain a hygienic, safe, and secure workplace by following established procedures and reporting any hazards or concerns.
- Maintain a hygienic, safe, and secure workplace, including relevant legislation, procedures, and risk assessments.
Modify the Content of Dishes Real unit · VTCT Skills
What you'll be able to do
- Modify the content of dishes
- Understand how to modify the content of dishes
Prepare Hot and Cold Sandwiches Real unit · VTCT Skills
What you'll be able to do
- Prepare hot and cold sandwiches
- Understand how to prepare hot and cold sandwiches
Prepare Meals for Distribution Real unit · VTCT Skills
What you'll be able to do
- Prepare meals for distribution according to specified requirements.
- Understand the processes involved in preparing meals for distribution.
Prepare Meals to Meet Relevant Nutritional Standards Set for School Meals Real unit · VTCT Skills
What you'll be able to do
- Prepare meals that meet the relevant nutritional standards set for school meals
- Understand how to prepare meals that meet the relevant nutritional standards set for school meals
Prepare and Cook Food to Meet the Requirements of Allergy Sufferers Real unit · VTCT Skills
What you'll be able to do
- Prepare and cook food that meets the specific requirements of allergy sufferers.
- Understand how to prepare and cook food safely, taking into account the needs of individuals with allergies.
Prepare, Operate and Clean Specialist Food Preparation and Cooking Equipment Real unit · VTCT Skills
What you'll be able to do
- Prepare specialist food preparation and cooking equipment for use, following safety procedures
- Operate specialist food preparation and cooking equipment effectively, adhering to manufacturer's instructions
- Operate specialist food preparation and cooking equipment safely and efficiently
- Clean specialist food preparation and cooking equipment thoroughly, maintaining hygiene standards
- Clean specialist food preparation and cooking equipment, using appropriate cleaning agents and techniques
Present Menu Items According to a Defined Brand Standard Real unit · VTCT Skills
What you'll be able to do
- Present menu items according to a defined brand standard, ensuring consistency and quality
- Understand how to present menu items according to defined brand standard, considering presentation techniques and brand guidelines
Produce Basic Bread and Dough Products Real unit · VTCT Skills
What you'll be able to do
- Produce basic bread and dough products to a required standard
- Understand the methods and techniques used to produce basic bread and dough products
Produce Basic Cakes, Sponges and Scones Real unit · VTCT Skills
What you'll be able to do
- Produce basic cakes, sponges and scones following recipes and guidelines.
- Understand the principles and techniques involved in producing basic cakes, sponges and scones.
Produce Basic Egg Dishes Real unit · VTCT Skills
What you'll be able to do
- Produce basic egg dishes using appropriate culinary techniques.
- Understand the methods and processes involved in producing basic egg dishes.
Produce Basic Fish Dishes Real unit · VTCT Skills
What you'll be able to do
- Produce basic fish dishes, following standard recipes and techniques
- Understand how to produce basic fish dishes, considering different types of fish and cooking methods
Produce Basic Hot Sauces Real unit · VTCT Skills
What you'll be able to do
- Produce a basic hot sauce, adhering to recipe specifications and safety guidelines.
- Understand the ingredients, methods, and safety considerations for producing a basic hot sauce.
Produce Basic Hot and Cold Desserts Real unit · VTCT Skills
What you'll be able to do
- Produce hot and cold desserts
- Understand how to produce hot and cold desserts
Produce Basic Meat Dishes Real unit · VTCT Skills
What you'll be able to do
- Produce basic meat dishes to a required standard
- Understand the methods and techniques used to produce basic meat dishes
Produce Basic Pasta Dishes Real unit · VTCT Skills
What you'll be able to do
- Produce basic pasta dishes according to recipes and organisational standards.
- Understand the methods and techniques used to produce basic pasta dishes.
- Understand the importance of food safety and hygiene when producing basic pasta dishes.
Produce Basic Pastry Products Real unit · VTCT Skills
What you'll be able to do
- Produce basic pastry products, following standard recipes and techniques
- Understand how to produce basic pastry products, considering different types of pastry and ingredients
Produce Basic Poultry Dishes Real unit · VTCT Skills
What you'll be able to do
- Produce basic poultry dishes using appropriate culinary techniques.
- Understand the methods and processes involved in producing basic poultry dishes.
Produce Basic Rice, Pulse and Grain Dishes Real unit · VTCT Skills
What you'll be able to do
- Produce basic rice, pulse and grain dishes according to recipes and organisational standards.
- Understand the methods and techniques used to produce basic rice, pulse and grain dishes.
- Understand the importance of food safety and hygiene when producing basic rice, pulse and grain dishes.
Produce Basic Vegetable Dishes Real unit · VTCT Skills
What you'll be able to do
- Produce basic vegetable dishes using appropriate techniques.
- Understand the methods and considerations for producing basic vegetable dishes.
Produce Cold Starters and Salads Real unit · VTCT Skills
What you'll be able to do
- Produce a range of cold starters and salads to meet specific requirements.
- Understand the processes involved in producing cold starters and salads, including preparation, presentation and storage.
Produce Flour, Dough and Tray Baked Products Real unit · VTCT Skills
What you'll be able to do
- Prepare flour, dough and tray baked products to a basic level of competence
- Understand the processes involved in preparing flour, dough and baked tray products
- Cook, finish and present flour, dough and tray baked products to a basic level of competence
- Understand the processes involved in cooking, finishing and presenting flour, dough and tray baked products
Produce Healthier Dishes Real unit · VTCT Skills
What you'll be able to do
- Produce healthier dishes to meet specific requirements
- Understand how to produce healthier dishes, considering nutritional value and dietary needs
Promote New Menu Items Real unit · VTCT Skills
What you'll be able to do
- Promote new menu items to customers effectively.
- Understand different methods of promoting new menu items.
- Understand the importance of customer service when promoting new menu items.
Provide a counter and takeaway service Real unit · VTCT Skills
What you'll be able to do
- Serve customers at the counter efficiently and courteously, taking orders accurately and handling payments correctly.
- Serve customers at the counter, including customer service techniques, order taking procedures, and payment methods.
- Maintain counter and service areas in a clean, organised, and well-stocked condition, ensuring a positive customer experience.
- Maintain counter and service areas, including hygiene standards, stock rotation, and display techniques.
Set Up and Close Kitchen Real unit · VTCT Skills
What you'll be able to do
- Prepare the kitchen for food operations, ensuring hygiene and safety standards are met.
- Understand the procedures for preparing the kitchen for food operations.
- Prepare food items for operation and service, following established procedures.
- Understand the methods for preparing food items for operation and service.
- Close the kitchen after operations, following cleaning and safety protocols.
- Understand the procedures for closing the kitchen after operations.
Working effectively as part of a hospitality team Real unit · VTCT Skills
What you'll be able to do
- Plan and organise own work tasks within a hospitality team.
- Work effectively with team members to achieve common goals.
- Develop own skills and knowledge relevant to the hospitality industry.
- Plan and organise own work in a hospitality setting.
- Work effectively with team members in a hospitality environment.
- Develop own skills to improve performance in a hospitality role.
The national standards these units are built against
What the job actually needs, in the words employers and awarding bodies already use for the work itself.
- Standard
Prepare meals for distribution Legacy
- Standard
Process payments on behalf of the production
- Standard
Produce Basic Cereal, Pulse and Grain Dishes Legacy
- Standard
Produce Basic Hot Sauces
- Standard
Produce Basic Meat Dishes Legacy
- Standard
Produce basic vegetable dishes
The credits, and who awards them
Level 2 credits are regulated, and they are awarded by VTCT Skills rather than by Zavmo. They don’t vanish when a subscription ends or a website closes. They travel to any employer, and Zavmo keeps the map of what you have covered and what is next.
What you would be collecting
Complete Kitchen DocumentationConvert a Room for DiningCook-Chill FoodCook-Freeze FoodEmployment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism SectorGive customers a positive impression of yourself and your organisation.Liaise with Care Team to Ensure that an Individual’s Nutritional Needs are MetMaintain an Efficient Use of Food Resources
Each one is a real unit registered against this qualification.
How you’d practise it
You don’t watch this. You do it.
You are not assessed on remembering this. You are assessed on applying it, analysing it, evaluating it and producing something. So that is what the practice is: projects, role play and your own live cases, with a tutor in the room.
The Coach · your practice partner Illustration - Pitch it Evaluate
“Present Menu Items According to a Defined Brand Standard” gets practised as a pitch. You make the case out loud, Zavmo asks the question the room would ask, and you make it again.
- Draft the real one Create
You do “Complete Kitchen Documentation” on a real document of your own. Zavmo works on the draft you have to send anyway, so the coursework and the job are the same piece of work.
- Lead it Apply
“Liaise with Care Team to Ensure that an Individual’s Nutritional Needs are Met” is practised on the team you actually have. You talk through the call you are about to make, and Zavmo makes you say it the way you would say it to them.
What you leave holding
The standards this credential builds, in the shape the product keeps them
Nothing here is marked learned. There is no learner on a public page, so the map shows what the qualification covers rather than what anybody has done.
- Prepare meals for distribution Legacy
- Process payments on behalf of the production
- Produce Basic Cereal, Pulse and Grain Dishes Legacy
- Produce Basic Hot Sauces
- Produce Basic Meat Dishes Legacy
- Produce basic vegetable dishes
How you would learn this
One to one, on the work you already do
A tutor sets the task against your own job and marks the reasoning, at your pace. There is no cohort to fall behind.
A lesson from Complete Kitchen Documentation, one of this qualification's own units.
Applied to your own work
Learners will develop skills to complete kitchen documentation accurately and efficiently, using appropriate terminology and legible recording. The unit covers the purpose and importance of food safety records, temperature logs, and stock control documentation.
- 1 Remember
- 2 Understand
- 3 Apply
- 4 Analyse
- 5 Evaluate
- 6 Create
It is £70 a month, billed monthly. Your free first module is Future Fluency, and you can cancel any time. Teaching towards this qualification begins when you subscribe.
Built for VTCT Skills Level 2 NVQ Diploma in Food Production and Cooking
38 units in this credential, in the order it lists them, awarded by VTCT Skills.
- Complete Kitchen Documentation
- Convert a Room for Dining
- Cook-Chill Food
- Cook-Freeze Food
- Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector
- Give customers a positive impression of yourself and your organisation.
and 32 more in the full unit list below.
Free tools
Want a read on where you stand?
Three free tools, no account needed. Each one ends with a role, a level and a way in.
Learned on your own work, taught one-to-one.
Everything you just read, learned one-to-one on the job you already do. Your free first module is Future Fluency, so you can see how the teaching works before you pay for anything.
Build my plan, freeNo card. See how this qualification maps onto your role and meet the tutors who’d teach it, free. The learning begins when you subscribe. It’s £70 a month, billed monthly. Cancel any time and billing stops.
The title, level, credits, guided learning hours and unit learning outcomes on this page are taken from the Ofqual Register of Regulated Qualifications. Contains public sector information licensed under the Open Government Licence v3.0. Where this data comes from.