This qualification is now closed for Registrations

Certification end date: 31/07/2026

Qualification summary

The VTCT (Skillsfirst) Level 2 NVQ Diploma in Food Production and Cooking (RQF) is designed for learners employed in catering roles such as a kitchen assistant, school or general cook, team member or chef, who need to develop or consolidate their skills. This is a work-based qualification, which will allow learners to develop knowledge, understanding and skills essential for working in a catering environment, such as a food production and cooking and working with others and improving their own performance.

Learners are required to take mandatory units which cover aspects of maintaining a safe, hygienic and secure working environment, working effectively as part of a catering team and maintaining food safety. Learners then have a choice of optional units covering different areas within food production and cooking. There is also a wide range of optional units allowing learners to choose units to meet the needs of their own work role within their catering environment.

Learners achieving this qualification could progress to the:

• VTCT (Skillsfirst) Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (RQF) or into supervisory roles within the catering and hospitality industry.

Related Documents:

VTCT (Skillsfirst) Level 2 NVQ Diploma in Food Production and Cooking (RQF) Handbook

Qualification structure

A minimum total of 40 credits must be achieved to gain the qualification as follows:

Group A – 10 credits

Group B – A minimum of 16 credits

Group C – A minimum of 14 credits

 
Guided Learning Hours (GLH) are 329

Total Qualification Time (TQT) is 400

Qualification number	Qualification reference
FPD02	600/3229/7

Group A – mandatory units

RQF unit no.	Skillsfirst Unit no.	Unit title	Credit value
F/601/4218	FB1	Maintenance of a safe, hygienic and secure working environment	3
T/601/4216	FB2	Working effectively as part of a hospitality team	3
D/601/6980	FP1	Maintain food safety when storing, preparing and cooking food	4

Group B – optional units

RQF unit no.	Skillsfirst unit no.	Unit title	Credit value
H/601/4938	FP2	Produce basic fish dishes	4
H/601/4941	FP3	Produce basic meat dishes	4
R/601/7303	FP4	Produce basic poultry dishes	4
R/601/4949	FP5	Produce basic vegetable dishes	4
L/601/4755	FP6	Cook-chill food	3
D/601/4758	FP7	Cook-freeze food	3
F/601/7328	FP8	Produce basic hot sauces	4
K/601/4861	FP9	Produce basic rice, pulse and grain dishes	3
F/601/7331	FP10	Produce basic pasta dishes	3
K/601/4925	FP11	Produce basic bread and dough products	4
F/601/4946	FP12	Produce basic pastry products	5
J/601/4964	FP13	Produce basic hot and cold desserts	3
L/601/4934	FP14	Produce basic cakes, sponges and scones	4
H/601/4955	FP15	Produce cold starters and salads	3
M/601/4960	FP16	Produce flour, dough and tray baked products	3

Group C – optional units

RQF unit no.	Skillsfirst unit no.	Unit title	Credit value
L/601/0933	CSA4	Give customers a positive impression of yourself and your organisation	5
T/601/7214	ERH1	Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector	2
L/601/5016	FB5	Provide a counter and takeaway service	3
M/601/5039	FB20	Maintain and deal with payments	4
L/601/7333	FP18	Produce basic egg dishes	3
A/601/4962	FP19	Produce healthier dishes	3
J/601/4768	FP20	Maintain an efficient use of food resources	4
A/601/4766	FP21	Maintain an efficient use of resources in the kitchen	3
J/601/4849	FP22	Prepare, operate and clean specialist food preparation and cooking equipment	4
Y/601/4760	FP23	Liaise with care team to ensure that an individual’s nutritional needs are met	3
M/601/4845	FP24	Prepare meals for distribution	2
F/601/4770	FP25	Modify the content of dishes	4
T/601/4782	FP26	Prepare and cook food to meet the requirements of allergy sufferers	3
F/601/5000	FP27	Prepare meals to meet relevant nutritional standards set for school meals	4
R/601/4966	FP28	Promote new menu items	3
Y/601/4855	FP29	Present menu items according to a defined brand standard	3
M/601/4697	FP30	Convert a room for dining	3
L/601/5372	FP31	Complete kitchen documentation	3
L/601/4996	FP32	Set up and close kitchen	4
K/601/4844	FP37	Produce hot and cold sandwiches	3

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