FPD02 – VTCT (Skillsfirst) Level 2 NVQ Diploma in Food Production and Cooking (RQF)

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.

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 numberQualification reference
FPD02 600/3229/7 

Group A – mandatory units

unit no.
Skillsfirst Unit no.Unit titleCredit value
F/601/4218FB1Maintenance of a safe, hygienic and secure working environment3
T/601/4216FB2Working effectively as part of a hospitality team3
D/601/6980FP1Maintain food safety when storing, preparing and cooking food4

Group B – optional units

unit no.
unit no.
Unit titleCredit value
H/601/4938FP2Produce basic fish dishes4
H/601/4941FP3Produce basic meat dishes4
R/601/7303FP4Produce basic poultry dishes4
R/601/4949FP5Produce basic vegetable dishes4
L/601/4755FP6Cook-chill food3
D/601/4758FP7Cook-freeze food3
F/601/7328FP8Produce basic hot sauces4
K/601/4861FP9Produce basic rice, pulse and grain dishes3
F/601/7331FP10Produce basic pasta dishes3
K/601/4925FP11Produce basic bread and dough products4
F/601/4946FP12Produce basic pastry products5
J/601/4964FP13Produce basic hot and cold desserts3
L/601/4934FP14Produce basic cakes, sponges and scones4
H/601/4955FP15Produce cold starters and salads3
M/601/4960FP16Produce flour, dough and tray baked products3

Group C – optional units

unit no.
unit no.
Unit titleCredit value
L/601/0933CSA4Give customers a positive impression of yourself and your organisation5
T/601/7214ERH1Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector2
L/601/5016FB5Provide a counter and takeaway service3
M/601/5039FB20Maintain and deal with payments4
L/601/7333FP18Produce basic egg dishes3
A/601/4962FP19Produce healthier dishes3
J/601/4768FP20Maintain an efficient use of food resources4
A/601/4766FP21Maintain an efficient use of resources in the kitchen3
J/601/4849FP22Prepare, operate and clean specialist food preparation and cooking equipment4
Y/601/4760FP23Liaise with care team to ensure that an individual’s nutritional needs are met3
M/601/4845FP24Prepare meals for distribution2
F/601/4770FP25Modify the content of dishes4
T/601/4782FP26Prepare and cook food to meet the requirements of allergy sufferers3
F/601/5000FP27Prepare meals to meet relevant nutritional standards set for school meals4
R/601/4966FP28Promote new menu items3
Y/601/4855FP29Present menu items according to a defined brand standard3
M/601/4697FP30Convert a room for dining3
L/601/5372FP31Complete kitchen documentation3
L/601/4996FP32Set up and close kitchen4
K/601/4844FP37Produce hot and cold sandwiches3

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