Highfield
Level 2
QN: 600/7803/0
Curriculum Active
Highfield Level 2 NVQ Diploma in Food Production and Cooking (RQF)
Official qualification regulated by Ofqual, awarded by Highfield. Classified as a Occupational Qualification. Total guided learning hours: 1104 hours.
Qualification Level
Level 2
Awarding Body
Highfield
Syllabus Units
38 Units
Guided Hours
1104 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Complete Kitchen Documentation
Verified
Key Learning Objectives:
- Be able to complete kitchen documentation
- Understand how to complete kitchen documentation
2
Convert a Room for Dining
Verified
Key Learning Objectives:
- Be able to set up food dining areas
- Know how to set up food dining areas
- Be able to return food dining area to its original state
- Understand how to return food dining area to its original state
3
Cook-Chill Food
Verified
Key Learning Objectives:
- Be able to portion pack and blast chill food
- Understand how to portion pack and blast chill food, 0 Be able to cook-chill food, 0 Understand how to cook-chill food
4
Cook-Freeze Food
Verified
Key Learning Objectives:
- 0 Be able to portion, pack and blast freeze food, 0 Understand how to portion, pack and blast freeze food, 0 Be able to store cook-freeze food, 0 Understand how to store cook-freeze food
5
Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector
Verified
Key Learning Objectives:
- Know employer and employee rights, responsibilities and own organisational procedures
- know factors that affect own organisation and occupation
6
Give customers a positive impression of yourself and your organisation.
Verified
Key Learning Objectives:
- establish rapport with customers
- respond appropriately to customers
- communicate information to customers
- understand how to give customers a positive impression of themselves and the organisation
7
Liaise with Care Team to Ensure that an Individual’s Nutritional Needs are Met
Verified
Key Learning Objectives:
- Be able to liaise with care team to ensure that an individual’s nutritional needs are met
- Understand how to liaise with care team to ensure that an individual’s nutritional needs are met
8
Maintain an Efficient Use of Food Resources
Verified
Key Learning Objectives:
- Be able to maintain an efficient use of food resources
- Understand how to maintain an efficient use of food resources
9
Maintain an Efficient Use of Resources in the Kitchen
Verified
Key Learning Objectives:
- Be able to maintain an efficient use of resources in the kitchen, 0 Understand how to maintain an efficient use of resources in the kitchen
10
Maintain and deal with payments
Verified
Key Learning Objectives:
- Be able to maintain and deal with payments
- Know how maintain and deal with payments
11
Maintain food safety when storing, preparing and cooking food
Verified
Key Learning Objectives:
- 0 Be able to keep yourself clean and hygienic, 0 Know how to keep yourself clean and hygienic, 0 Be able to keep working area clean and hygienic
- Know how to keep working area clean and hygienic
- Be able to store food safely
- Know how to store food safely
- Be able to prepare, cook and hold food safely
- Know how to maintain food safety
- Know how to prepare, cook and hold food safely
12
Maintenance of a safe, hygienic and secure working environment
Verified
Key Learning Objectives:
- Be able to maintain personal health and hygiene
- Know how to maintain personal health and hygiene, 0 Be able to help maintain a hygienic, safe and secure workplace, 0 Know how to maintain a hygienic, safe and secure workplace
13
Modify the Content of Dishes
Verified
Key Learning Objectives:
- Be able to modify the content of dishes
- Understand how to modify the content of dishes
14
Prepare and Cook Food to Meet the Requirements of Allergy Sufferers
Verified
Key Learning Objectives:
- Be able to prepare and cook food to meet the requirements of allergy suffers
- Understand how to prepare and cook food to meet the requirements of allergy suffers
15
Prepare Hot and Cold Sandwiches
Verified
Key Learning Objectives:
- Be able to prepare hot and cold sandwiches
- Understand how to prepare hot and cold sandwiches
16
Prepare Meals for Distribution
Verified
Key Learning Objectives:
- Be able to prepare meals for distribution
- Understand how to prepare meals for distribution
17
Prepare Meals to Meet Relevant Nutritional Standards Set for School Meals
Verified
Key Learning Objectives:
- 0 Be able to prepare meals to meet relevant nutritional standards set for school meals, 0 Understand how to prepare meals to meet relevant nutritional standards set for school meals
18
Prepare, Operate and Clean Specialist Food Preparation and Cooking Equipment
Verified
Key Learning Objectives:
- Be able to prepare specialist food preparation and cooking equipment
- Be able to operate specialist food preparation and cooking equipment
- Know how to operate specialist food preparation and cooking equipment
- Be able to clean specialist food preparation and cooking equipment
- Know how to clean specialist food preparation and cooking equipment
19
Present Menu Items According to a Defined Brand Standard
Verified
Key Learning Objectives:
- Be able to present menu items according to a defined brand standard
- Understand how to present menu items according to defined brand standard
20
Produce Basic Bread and Dough Products
Verified
Key Learning Objectives:
- 0 Be able to produce basic bread and dough products, 0 Understand how to produce basic bread and dough products
21
Produce Basic Cakes, Sponges and Scones
Verified
Key Learning Objectives:
- 0 Be able to produce basic cakes, sponges and scones, 0 Understand how to produce basic cakes, sponges and scones
22
Produce Basic Egg Dishes
Verified
Key Learning Objectives:
- 0 Be able to produce basic egg dishes, 0 Understand how to produce basic egg dishes
23
Produce Basic Fish Dishes
Verified
Key Learning Objectives:
- 0 Be able to produce basic fish dishes, 0 Understand how to produce basic fish dishes
24
Produce Basic Hot and Cold Desserts
Verified
Key Learning Objectives:
- 0 Be able to produce hot and cold desserts, 0 Understand how to produce hot and cold desserts.
25
Produce Basic Hot Sauces
Verified
Key Learning Objectives:
- 0 Be able to produce a basic hot sauce, 0 Understand how to produce a basic hot sauce
26
Produce Basic Meat Dishes
Verified
Key Learning Objectives:
- 0 Be able to produce basic meat dishes, 0 Understand how to produce basic meat dishes
27
Produce Basic Pasta Dishes
Verified
Key Learning Objectives:
- 0 Be able to produce basic pasta dishes, 0 Understand how to produce basic pasta dishes
28
Produce Basic Pastry Products
Verified
Key Learning Objectives:
- 0 Be able to produce basic pastry products, 0 Understand how to produce basic pastry products
29
Produce Basic Poultry Dishes
Verified
Key Learning Objectives:
- 0 Be able to produce basic poultry dishes, 0 Understand how to produce basic poultry dishes
30
Produce Basic Rice, Pulse and Grain Dishes
Verified
Key Learning Objectives:
- Be able to produce basic rice, pulse and grain dishes
- Understand how to produce basic rice, pulse and grain dishes
31
Produce Basic Vegetable Dishes
Verified
Key Learning Objectives:
- 0 Be able to produce basic vegetable dishes, 0 Understand how to produce basic vegetable dishes
32
Produce Cold Starters and Salads
Verified
Key Learning Objectives:
- 0 Be able to produce cold starters and salads, 0 Understand how to produce cold starters and salads
33
Produce Flour, Dough and Tray Baked Products
Verified
Key Learning Objectives:
- 0 Be able to prepare flour, dough and tray baked products, 0 Understand how to prepare flour, dough and baked tray products, 0 Be able to cook, finish and present flour, dough and tray baked products, 0 Understand how to cook, finish and present flour, dough and tray baked products
34
Produce Healthier Dishes
Verified
Key Learning Objectives:
- 0 Be able to produce healthier dishes, 0 Understand how to produce healthier dishes
35
Promote New Menu Items
Verified
Key Learning Objectives:
- 0 Be able to promote new menu items, 0 Understand how to promote new menu items
36
Provide a counter and takeaway service
Verified
Key Learning Objectives:
- Be able to serve customers at the counter
- Know how to serve customers at the counter
- Be able to maintain counter and service areas
- Know how to maintain counter and service areas
37
Set Up and Close Kitchen
Verified
Key Learning Objectives:
- 0 Be able to prepare kitchen for food operations, 0 Understand how to prepare kitchen for food operations, 0 Be able to prepare food items for operation and service, 0 Understand how to prepare food items for operation and service, 0 Be able to close kitchen after operations, 0 Understand how to close kitchen after operations
38
Working effectively as part of a hospitality team
Verified
Key Learning Objectives:
- Be able to plan and organise own work
- Be able to work effectively with team members
- Be able to develop own skills
- Know how to plan and organise own work
- Know how to work effectively with team members
- Know how to develop own skills
Regulatory & Verification Details
- Qualification Number (QN)
- 600/7803/0
- Regulated Status
- Available to learners
- Awarding Body
- Highfield
- Qualification Type
- Occupational Qualification
- Operational Start
- Feb 2013
- Operational End
- Dec 2026