NVC Level 2 in Hospitality (Cook)

Overview

Hospitality Cooks are proficient in working in commercial kitchens and preparing a delicious assortment of dishes from different cuisines.

What you will learn

This course will allow the trainees to gain knowledge, skills and understanding to start this career in Pakistan. The course has been developed to address specific issues, such as the national, regional and local cultures, the work force availability within the country, and meeting and exceeding the needs and expectations of their guests. The trainees will learn to prepare unique and exquisite recipes whilst adhering to hygienic standards of the highest order. 

Entry Requirements

Middle/Trained and qualified as a cook for at least 3 months, with experience in a commercial hospitality kitchen (eg hotel, restaurant, club, industrial canteen) 

Training Outcome

At the end of the course, you will be able to master basic food preparation and cooking processes and culinary technique, apply food safety and hygiene regulations, maintain professional standards throughout shift, be aware of nutritional, economic and ecological requirements, prepare and cook vegetables, cook and finish meat, poultry and fish dish, prepare and finish simple salad and fruit dishes, pasta, rice, eggs and egg dishes, grains and pulses, soups and stocks, bread and dough products, hot and cold sandwiches, clean kitchen equipment and cooking utensils and identify and pursue new business opportunities in the hospitality sector. 

Potential Employers

Cooks are employed in hotels, clubs, restaurants, catering firms, cafeterias, marriage halls, caterers, institutions, homes, specialty food outlets and isolated camps. Self-employment by founding an enterprise in this field of activity is possible as well. Some jobs for cooks are seasonal and/or part-time. Experienced cooks may advance through promotions with the same employer or by moving to more advanced positions with other employers. They can become:  

1. Chefs  
2. Chef de Partie 
3. Sous-Chefs 
4. Executive Chefs  
5. Banquet Managers  
6. Caterers  
7. Food service administrators and coordinators  
8. Hotel Managers 
9. General Managers

Training Outcome

Develop Your Talent

Develop the skills that will help you get ahead in this career:

1. The ability to collaborate
2. Great communication skills
3. To make the most of your adventurous spirit

Achieve Your Goals

Completing this course will provide you with:

1. A nationally recognised Certificate; qualification and job readiness to work as a general purpose hand
2. Eligibility to apply for your Job – general purpose hand certification

Why choose PSDF?

PSDF offers market relevant training, with the following advantages over traditional courses:

1. It is focused on outcomes and based on teamwork
2. It is learner-centric, teachers act as facilitators for improving the learning process
3. The course is broad and offers all required competencies for the trade
4. In addition to the technical skills, trainees are also taught soft skills necessary for the workplace

Only certified National Assessors can conduct CBT assessment.