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NVQ Diploma in Food Production and Cooking with addition of Patisserie Course - Level 2Apply Now »

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Level: 2

Location: The RoundHouse

Years: 1

Interview: Y

Course Summary

This qualification covers the required skills and knowledge if you want to prepare to work in the hospitality and catering industry. It is designed to help you build the skills employers are looking for.

You will be carrying out your practical sessions within our modern kitchens with the support of our experienced chefs.

Entry requirements

You will need at least a grade D (grade 3) GCSE in English and Maths plus two more grade D (grade 3) GCSEs in other subjects or a relevant Level 1 qualification.

Course Content

The following areas are covered within this qualification:

Mandatory units

  • Maintain a safe, hygienic and secure working environment
  • Work effectively as part of a hospitality team

Optional units

  • Produce basic fish dishes
  • Produce basic meat dishes
  • Produce basic poultry dishes
  • Produce basic hot sauces
  • Produce basic hot and cold desserts
  • Maintain an efficient use of food resources
  • Maintain an efficient use of resources in the kitchen

Students will complete the mandatory units, plus the required optional units, to achieve the full qualification.

An in-house pastry course will also be undertaken where you can prepare and cook a variety of patisserie products.

In addition, you will be working to achieve a grade C (4) or above GCSE in English / Maths and will also be undertaking work experience.

How will I be assessed?

Practical assessments will be ongoing.  There are also theory tests and you will build up a portfolio of evidence.

Are there any additional costs or specialist equipment required?

A uniform will be required.

What can I do after this course?

Further Study

You could progress to an advanced apprenticeship in Hospitality and Catering subjects or to other qualifications such as the Level 3 NVQ Diploma in Professional Cookery.


This qualification could lead to jobs such as Chef in a wide variety of establishments.

Did you find the course information on this page useful?


This course is run at the Roundhouse Campus

About the Roundhouse »

Jack Bowler

Jack Bowler

Foundation degree puts more choices on menu for catering student Jack

Derby College catering student Jack Bowler has extended his menu of career choices by taking a foundation degree in international hospitality management.Jack, who already holds level 2 and 3 qualifications in catering and hospitality via the college is now learning the management and front of house aspects of the hospitality industry as well as the catering side.During his level 3 course Jack also gained confidence-building experience through working at the college's Engine Shed fine dining restaurant at the Roundhouse.Jack, who was inspired to cook from a young age by his mum and gran, now plans to progress to level 5 and gain his BA Honours degree. He is currently working in the kitchens at Calke Abbey at weekends and will be taking on more shifts when he completes his foundation degree. Ultimately he hopes to find a job in his chosen field through educational work experience.

He said: "I love cooking but it's been interesting learning new things and finding out about the management aspects too. I enjoy being front of house as I've always liked interacting with customers.

"Derby College has such great facilities, including the new Fujitsu and Intel Innovation Hub which recently opened at the Roundhouse. The hub's got fantastic top of the range technology and quiet study areas."


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