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The Register of Regulated Qualifications

View Qualification : LAO Level 2 NVQ Diploma In Professional Cookery (QCF)

Qualification
Qualification Number
600/5146/2
Title
LAO Level 2 NVQ Diploma In Professional Cookery (QCF)
Awarding Organisation
Lifetime Awarding
Fees Price List Url
http://www.lifetimeawarding.co.uk/images/pdf/general/fees_sheet.pdf
Qualification Type
QCF
Qualification Sub Type
None
Qualification Level
Level 2
Qualification Sub Level
None
EQF Level
Level 3
Regulation Start Date
13-Apr-2012
Operational Start Date
01-Jun-2012
Operational End Date
Certification End Date
Offered In England
Yes
Offered In Wales
Yes
Offered In Northern Ireland
No
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
58
Min Credits at/above Level
42
Minimum Guided Learning Hours
465
Maximum Guided Learning Hours
511
Diploma Guided Learning Hours
465
Barring Classification Code
ZZZZ
Overall Grading Type
Pass
Assessment Methods
Portfolio of Evidence
Exemptions

N/A

Structure Requirements
The Level 2 NVQ Diploma in Professional Cookery (QCF) is made up of 13 credits from the Mandatory Group and 45 credits from the Optional Group. The total credit value for this qualification is 58.
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.
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
PC
Label
PC
Name
Professional Cookery
Group Requirements
This qualification is made up of 13 credits from the Mandatory Group and 45 credits from the Optional Group.
Minimum Credit Value
58
Maximum Credit Value
Minimum Subcomponents
2
Maximum Subcomponents
2
Mandatory Within Group
Yes
Pathway Reference
Unit Group
M
Label
M
Name
Mandatory Group
Group Requirements
13 credits must be achieved from this group.
Minimum Credit Value
13
Maximum Credit Value
13
Minimum Subcomponents
4
Maximum Subcomponents
4
Mandatory Within Group
Yes
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
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
Maintain, handle and clean knives
Linked Reference Number
Not Set
Unit
Unit Reference Number
K/601/5041
Title
Maintain, handle and clean knives
Organisation Name
People1st
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
25
Unit Credit Value
3
Unit Group
O
Label
O
Name
Optional Group
Group Requirements
A minimum of 45 credits must be achieved from this group.
Minimum Credit Value
45
Maximum Credit Value
Minimum Subcomponents
Maximum Subcomponents
Mandatory Within Group
Yes
Linked Unit
Prepare fish for basic dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/601/5328
Title
Prepare fish for basic dishes
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
33
Unit Credit Value
4
Linked Unit
Prepare shellfish for basic dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/601/5333
Title
Prepare shellfish for basic dishes
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
25
Unit Credit Value
3
Linked Unit
Prepare meat for basic dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/601/5335
Title
Prepare meat for basic dishes
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
33
Unit Credit Value
4
Linked Unit
Prepare poultry for basic dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
J/601/5354
Title
Prepare poultry for basic dishes
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
33
Unit Credit Value
4
Linked Unit
Prepare game for basic dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/601/5359
Title
Prepare game for basic dishes
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
35
Unit Credit Value
4
Linked Unit
Prepare offal for basic dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/601/5362
Title
Prepare offal for basic dishes
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
28
Unit Credit Value
3
Linked Unit
Prepare vegetables for basic dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
J/601/5368
Title
Prepare vegetables for basic dishes
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
33
Unit Credit Value
4
Linked Unit
Process dried ingredients prior to cooking
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/601/6494
Title
Process dried ingredients prior to cooking
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
15
Unit Credit Value
2
Linked Unit
Prepare and mix spice and herb blends
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/601/6498
Title
Prepare and mix spice and herb blends
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
19
Unit Credit Value
2
Linked Unit
Cook and finish basic fish dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/601/5376
Title
Cook and finish basic fish dishes
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
32
Unit Credit Value
4
Linked Unit
Cook and finish basic shellfish dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/601/5383
Title
Cook and finish basic shellfish dishes
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
34
Unit Credit Value
4
Linked Unit
Cook and finish basic meat dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/601/5402
Title
Cook and finish basic meat dishes
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
48
Unit Credit Value
5
Linked Unit
Cook and finish basic poultry dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
R/601/5390
Title
Cook and finish basic poultry dishes
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
42
Unit Credit Value
5
Linked Unit
Cook and finish basic game dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/601/5395
Title
Cook and finish basic game dishes
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
40
Unit Credit Value
5
Linked Unit
Cook and finish basic offal dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/5405
Title
Cook and finish basic offal dishes
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
40
Unit Credit Value
5
Linked Unit
Cook and finish basic vegetable dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
H/601/5412
Title
Cook and finish basic vegetable dishes
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
32
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
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
Prepare cook and finish basic hot sauces
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/601/5416
Title
Prepare cook and finish basic hot sauces
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
33
Unit Credit Value
4
Linked Unit
Prepare, cook and finish basic soups
Linked Reference Number
Not Set
Unit
Unit Reference Number
K/601/5671
Title
Prepare, cook and finish basic soups
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
30
Unit Credit Value
4
Linked Unit
Make basic stock
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/601/5674
Title
Make basic stock
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
26
Unit Credit Value
3
Linked Unit
Prepare, cook and finish basic rice dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/5680
Title
Prepare, cook and finish basic rice dishes
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
33
Unit Credit Value
4
Linked Unit
Prepare, cook and finish basic pasta dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/601/5688
Title
Prepare, cook and finish basic pasta dishes
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
33
Unit Credit Value
4
Linked Unit
Prepare, cook and finish basic pulse dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/601/5719
Title
Prepare, cook and finish basic pulse dishes
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
33
Unit Credit Value
4
Linked Unit
Prepare, cook and finish basic vegetable protein dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/601/5722
Title
Prepare, cook and finish basic vegetable protein dishes
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
33
Unit Credit Value
4
Linked Unit
Prepare, cook and finish basic egg dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/601/5724
Title
Prepare, cook and finish basic egg dishes
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
27
Unit Credit Value
3
Linked Unit
Prepare, cook and finish basic bread and dough products
Linked Reference Number
Not Set
Unit
Unit Reference Number
J/601/5774
Title
Prepare, cook and finish basic bread and dough products
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
39
Unit Credit Value
5
Linked Unit
Prepare, cook and finish basic pastry products
Linked Reference Number
Not Set
Unit
Unit Reference Number
R/601/5325
Title
Prepare, cook and finish basic pastry products
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
43
Unit Credit Value
5
Linked Unit
Prepare, cook and finish basic cakes, sponges, biscuits and scones
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/5355
Title
Prepare, cook and finish basic cakes, sponges, biscuits and scones
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
39
Unit Credit Value
5
Linked Unit
Prepare, cook and finish basic grain dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
D/601/5358
Title
Prepare, cook and finish basic grain dishes
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
30
Unit Credit Value
4
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
Prepare, cook and finish basic cold and hot desserts
Linked Reference Number
Not Set
Unit
Unit Reference Number
D/601/5361
Title
Prepare, cook and finish basic cold and hot desserts
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
36
Unit Credit Value
4
Linked Unit
Prepare and present food for cold presentation
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/601/5364
Title
Prepare and present food for cold presentation
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
35
Unit Credit Value
4
Linked Unit
Prepare, cook and finish Dim Sum
Linked Reference Number
Not Set
Unit
Unit Reference Number
K/601/6514
Title
Prepare, cook and finish Dim Sum
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
43
Unit Credit Value
5
Linked Unit
Prepare, cook and finish noodle dishes
Linked Reference Number
Not Set
Unit
Unit Reference Number
A/601/6520
Title
Prepare, cook and finish noodle dishes
Organisation Name
City and Guilds of London Institute
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
33
Unit Credit Value
4
Linked Unit
Prepare and cook food using a Tandoor
Linked Reference Number
Not Set
Unit
Unit Reference Number
L/601/6537
Title
Prepare and cook food using a Tandoor
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
30
Unit Credit Value
4
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
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
Order stock
Linked Reference Number
Not Set
Unit
Unit Reference Number
M/601/5042
Title
Order stock
Organisation Name
People1st
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
33
Unit Credit Value
4
Linked Unit
Cook and finish simple bread and dough products
Linked Reference Number
Not Set
Unit
Unit Reference Number
J/601/5662
Title
Cook and finish simple bread and dough products
Organisation Name
People1st
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
25
Unit Credit Value
3
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
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
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
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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