Open Days

For all course enquiries please call the Course Enquiry Line on 030 030 32435

For general enquiries please call 01522 876000 or email enquiries@lincolncollege.ac.uk

For International enquiries outside the EU, please call +44 (0)1522 876000 or email international@lincolncollege.ac.uk

Lincoln

There are currently no Open Days at Lincoln.

Newark

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Contact Us

For all course enquiries please call the Course Enquiry Line on 030 030 32435

For general enquiries please call 01522 876000 or email .(JavaScript must be enabled to view this email address)

For International enquiries outside the EU, please call +44 (0)1522 876000 or email .(JavaScript must be enabled to view this email address)

Lincoln College

Monks Road
Lincoln
LN2 5HQ

T 01522 876000
F 01522 876200
E .(JavaScript must be enabled to view this email address)

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Newark College

Friary Road
Newark, Nottinghamshire
NG24 1PB

T 01636 680680
F 01636 680681
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Gainsborough College

Acland Street
Gainsborough
DN21 2LG

T 01427 617471
F 01427 617577
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Find a Course...







NVQ Diploma in Food Production and Cooking, Level 2

Level 2

Key Facts

Level:Level 2

Full-time/part-time:Part time

Duration:1 Year

Start Date:1st August 2017

Location:Off Premises

Course Code:CSO0308AA1

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This NVQ is suitable for those working in the hospitality; hotel or service industry and whose tasks are kitchen based but are not able to cover the range required for the Diploma in Professional Cookery. There are many work-place environments which would suit this qualification but notably some public houses, schools, residential & nursing homes, canteens and commercial kitchens
Candidates must have good verbal communication skills and the potential and opportunity to gain evidence for the qualification in the work place. In addition, it is expected that candidates are able to demonstrate their ability to work at a minimum of Entry Level 3 in Literacy and Entry Level 3 in Numeracy.
A variety of assessment methods are used, including direct observation; asking questions; examination of work products; witness testimonies; recognition of prior learning/experience; reflective accounts; simulation; professional discussion; assignments or written tests.
Fees listed are for those aged 19 years and over only. Fees are subject to change, concessions may apply. Please note that where stated, fees are for the first year of a course only. Please contact us for information and advice.
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