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The Register of Regulated Qualifications

View Qualification : Pearson EDI Level 2 NVQ Diploma in Food Production and Cooking (QCF)

Qualification
Qualification Number
500/9212/1
Title
Pearson EDI Level 2 NVQ Diploma in Food Production and Cooking (QCF)
Awarding Organisation
Pearson EDI
Fees Price List Url
Qualification Type
QCF
Qualification Sub Type
None
Qualification Level
Level 2
Qualification Sub Level
None
EQF Level
Level 3
Regulation Start Date
01-Aug-2010
Operational Start Date
01-Aug-2010
Operational End Date
Certification End Date
Offered In England
Yes
Offered In Wales
Yes
Offered In Northern Ireland
Yes
Assessment Language In English
Yes
Assessment Language In Welsh
No
Assessment Language In Irish
No
SSA
7.4 Hospitality and Catering
Purpose
D. Confirm occupational competence and/or 'licence to practice'
Sub Purpose
D1. Confirm competence in an occupational role to the standards required
Total Credits
40
Min Credits at/above Level
21
Minimum Guided Learning Hours
329
Maximum Guided Learning Hours
336
Diploma Guided Learning Hours
329
Barring Classification Code
ZZZZ
Overall Grading Type
Pass
Assessment Methods
Portfolio of Evidence
Exemptions
NA
Structure Requirements
To achieve the full qualification candidates must attain a minimum of 40 credits. Candidates must achieve all three mandatory units in Group A (10 credits); a minimum of 16 credits from the optional units in Group B and a minimum of 14 credits from the optional units in Group C.
The awarding organisation states that this qualification is appropriate for use in the following age ranges.
Age Ranges
Pre-16 : No; 16-18 : Yes; 18+ : No; 19+ : Yes
Further information
This does not imply that eligibility for funding has been agreed for these age ranges.
For further information on the funding of 14-19 qualifications offered in England, please refer to the DFE Section 96 website.
For further information on the funding of 19+ qualifications offered in England, please refer to the SFA website.
For further information on funding in Wales, visit the DAQW website.
For further information on funding in Northern Ireland, visit the DELNI and DENI website.
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 the legal requirements around activities undertaken by learners of specific ages.
Compound Group
CGM 0
Label
CGM 0
Name
CompoundGroup Mandatory 0
Group Requirements
CompoundGroup Mandatory 0
Minimum Credit Value
40
Maximum Credit Value
Minimum Subcomponents
Maximum Subcomponents
Mandatory Within Group
Yes
Pathway Reference
Unit Group
A
Label
A
Name
Mandatory units Group A
Group Requirements
Candidates must achieve all three units in this group.
Minimum Credit Value
10
Maximum Credit Value
10
Minimum Subcomponents
Maximum Subcomponents
Mandatory Within Group
Yes
Linked Unit
Maintain food safety when storing, preparing and cooking food
Linked Reference Number
Not Set
Unit
Unit Reference Number
D/601/6980
Title
Maintain food safety when storing, preparing and cooking food
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
32
Unit Credit Value
4
Linked Unit
Maintenance of a safe, hygienic and secure working environment
Linked Reference Number
Not Set
Unit
Unit Reference Number
F/601/4218
Title
Maintenance of a safe, hygienic and secure working environment
Organisation Name
People1st
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
25
Unit Credit Value
3
Linked Unit
Working effectively as part of a hospitality team
Linked Reference Number
Not Set
Unit
Unit Reference Number
T/601/4216
Title
Working effectively as part of a hospitality team
Organisation Name
City and Guilds of London Institute
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
22
Unit Credit Value
3
Unit Group
B
Label
B
Name
Optional Units Group B
Group Requirements
Candidates must achieve a minimum of 16 credits from this group
Minimum Credit Value
16
Maximum Credit Value
Minimum Subcomponents
Maximum Subcomponents
Mandatory Within Group
Yes
Linked Unit
Cook-Freeze Food
Linked Reference Number
Not Set
Unit
Unit Reference Number
D/601/4758
Title
Cook-Freeze Food
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
27
Unit Credit Value
3
Linked Unit
Produce Basic Pastry Products
Linked Reference Number
Not Set
Unit
Unit Reference Number
F/601/4946
Title
Produce Basic Pastry Products
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
43
Unit Credit Value
5
Linked Unit
Produce Basic Fish Dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/601/4938
Title
Produce Basic Fish Dishes
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
34
Unit Credit Value
4
Linked Unit
Produce Basic Meat Dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/601/4941
Title
Produce Basic Meat Dishes
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
34
Unit Credit Value
4
Linked Unit
Produce Cold Starters and Salads
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/601/4955
Title
Produce Cold Starters and Salads
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
28
Unit Credit Value
3
Linked Unit
Produce Basic Hot and Cold Desserts
Linked Reference Number
Not Set
Unit
Unit Reference Number
J/601/4964
Title
Produce Basic Hot and Cold Desserts
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
28
Unit Credit Value
3
Linked Unit
Produce Basic Rice, Pulse and Grain Dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
K/601/4861
Title
Produce Basic Rice, Pulse and Grain Dishes
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
25
Unit Credit Value
3
Linked Unit
Produce Basic Bread and Dough Products
Linked Reference Number
Not Set
Unit
Unit Reference Number
K/601/4925
Title
Produce Basic Bread and Dough Products
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
38
Unit Credit Value
4
Linked Unit
Cook-Chill Food
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/4755
Title
Cook-Chill Food
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
27
Unit Credit Value
3
Linked Unit
Produce Basic Cakes, Sponges and Scones
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/4934
Title
Produce Basic Cakes, Sponges and Scones
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
32
Unit Credit Value
4
Linked Unit
Produce Flour, Dough and Tray Baked Products
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/601/4960
Title
Produce Flour, Dough and Tray Baked Products
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
30
Unit Credit Value
3
Linked Unit
Produce Basic Vegetable Dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
R/601/4949
Title
Produce Basic Vegetable Dishes
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
32
Unit Credit Value
4
Linked Unit
Produce Basic Hot Sauces
Linked Reference Number
Not Set
Unit
Unit Reference Number
F/601/7328
Title
Produce Basic Hot Sauces
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
36
Unit Credit Value
4
Linked Unit
Produce Basic Pasta Dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
F/601/7331
Title
Produce Basic Pasta Dishes
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
25
Unit Credit Value
3
Linked Unit
Produce Basic Poultry Dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
R/601/7303
Title
Produce Basic Poultry Dishes
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
33
Unit Credit Value
4
Unit Group
C
Label
C
Name
Optional Units Group C
Group Requirements
Candidates must achieve a minimum of 14 credits from this group
Minimum Credit Value
14
Maximum Credit Value
Minimum Subcomponents
Maximum Subcomponents
Mandatory Within Group
Yes
Linked Unit
Maintain an Efficient Use of Resources in the Kitchen
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/601/4766
Title
Maintain an Efficient Use of Resources in the Kitchen
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
23
Unit Credit Value
3
Linked Unit
Produce Healthier Dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/601/4962
Title
Produce Healthier Dishes
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
28
Unit Credit Value
3
Linked Unit
Modify the Content of Dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
F/601/4770
Title
Modify the Content of Dishes
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
40
Unit Credit Value
4
Linked Unit
Prepare Meals to Meet Relevant Nutritional Standards Set for School Meals
Linked Reference Number
Not Set
Unit
Unit Reference Number
F/601/5000
Title
Prepare Meals to Meet Relevant Nutritional Standards Set for School Meals
Organisation Name
People1st
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
36
Unit Credit Value
4
Linked Unit
Maintain an Efficient Use of Food Resources
Linked Reference Number
Not Set
Unit
Unit Reference Number
J/601/4768
Title
Maintain an Efficient Use of Food Resources
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
34
Unit Credit Value
4
Linked Unit
Prepare, Operate and Clean Specialist Food Preparation and Cooking Equipment
Linked Reference Number
Not Set
Unit
Unit Reference Number
J/601/4849
Title
Prepare, Operate and Clean Specialist Food Preparation and Cooking Equipment
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
35
Unit Credit Value
4
Linked Unit
Prepare Hot and Cold Sandwiches
Linked Reference Number
Not Set
Unit
Unit Reference Number
K/601/4844
Title
Prepare Hot and Cold Sandwiches
Organisation Name
People1st
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
20
Unit Credit Value
2
Linked Unit
Set Up and Close Kitchen
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/4996
Title
Set Up and Close Kitchen
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
37
Unit Credit Value
4
Linked Unit
Provide a counter and takeaway service
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/5016
Title
Provide a counter and takeaway service
Organisation Name
People1st
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
30
Unit Credit Value
3
Linked Unit
Complete Kitchen Documentation
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/5372
Title
Complete Kitchen Documentation
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
25
Unit Credit Value
3
Linked Unit
Convert a Room for Dining
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/601/4697
Title
Convert a Room for Dining
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
23
Unit Credit Value
3
Linked Unit
Prepare Meals for Distribution
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/601/4845
Title
Prepare Meals for Distribution
Organisation Name
People1st
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
16
Unit Credit Value
2
Linked Unit
Maintain and deal with payments
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/601/5039
Title
Maintain and deal with payments
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
30
Unit Credit Value
4
Linked Unit
Promote New Menu Items
Linked Reference Number
Not Set
Unit
Unit Reference Number
R/601/4966
Title
Promote New Menu Items
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
24
Unit Credit Value
3
Linked Unit
Prepare and Cook Food to Meet the Requirements of Allergy Sufferers
Linked Reference Number
Not Set
Unit
Unit Reference Number
T/601/4782
Title
Prepare and Cook Food to Meet the Requirements of Allergy Sufferers
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
26
Unit Credit Value
3
Linked Unit
Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector
Linked Reference Number
Not Set
Unit
Unit Reference Number
T/601/7214
Title
Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
16
Unit Credit Value
2
Linked Unit
Liaise with Care Team to Ensure that an Individual’s Nutritional Needs are Met
Linked Reference Number
Not Set
Unit
Unit Reference Number
Y/601/4760
Title
Liaise with Care Team to Ensure that an Individual’s Nutritional Needs are Met
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
26
Unit Credit Value
3
Linked Unit
Present Menu Items According to a Defined Brand Standard
Linked Reference Number
Not Set
Unit
Unit Reference Number
Y/601/4855
Title
Present Menu Items According to a Defined Brand Standard
Organisation Name
People1st
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
27
Unit Credit Value
3
Linked Unit
Give customers a positive impression of yourself and your organisation.
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/0933
Title
Give customers a positive impression of yourself and your organisation.
Organisation Name
Council for Administration
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
33
Unit Credit Value
5
Linked Unit
Produce Basic Egg Dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/7333
Title
Produce Basic Egg Dishes
Organisation Name
People1st
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
24
Unit Credit Value
3
Barred Units
There are no barred units to display.
Qualification Objectives
ObjectiveResponse
GCSEs priorised to measure school and/or teacher performanceNot Set
Other GCSEsNot Set
Other level 1, 2 and1/2 qualifications used to indicate learners' attainment on completion of compulsory schooling and included in measures of school and/or teacher performanceNot Set
GCEs and ASNot Set
Other level 3 qualifications designed to demonstrate eligibility for progression to higher education and/or used to measure school or college performanceNot Set
ESOL qualifications that are required for citizenshipNot Set
Qualifications that indicate an individual can undertake a specfic role in the workplace and that may be relied upon by employersNot Set
Qualifications that an individual is required by law to have gained in order to undertake a specific roleNot Set
Qualifications taken primarily for growth and enjoymentNot Set
Qualifications that are designed to meet the needs of a named employer or other organisationNot Set
Qualifications that are included within apprenticeships frameworks, including functional skillsNot Set
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2.1.3.0L