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NVQs
Level 2 NVQ in Business and Administration
To achieve this qualification, candidates must achieve 5 units made up of 2 mandatory units and 3 optional units.
Mandatory Units:
Unit 201 Carry out your responsibilities at work
Unit 202 Work within your business environment
Optional Units:
Unit 110 Ensure your own actions reduce risks to health and safety
Unit 203 Maintain customer relations
Unit 204 Manage diary systems
Unit 205 Orgainse business travel and accommodation
Unit 206 Deal with visitors
Unit 207 Process customer financial transactions
Unit 208 Operate credit control procedures
Unit 209 Store, retrieve and archive information
Unit 210 Research and report information
Unit 211 Organise and support meetings
Unit 212 Use IT Systems Level 2
Unit 213 Use IT to exchange information Level 2
Unit 214 Word processing software Level 2
Unit 215 Spreadsheet software Level 2
Unit 216 Database software Level 2
Unit 217 Presentation software Level 2
Unit 218 Specialist or bespoke software Level 2
Unit 219 Use a telephone system
Unit 220 Operate office equipment
Unit 221 Prepare text from notes
Unit 222 Prepare text from shorthand
Unit 223 Prepare text from recorded audio instruction
Unit 224 Produce documents
Unit 225 Work effectively with other people
NVQs in Housekeeping & Catering
NVQ Level 2 in Housekeeping
A total of 8 units, 4 mandatory and 4 optional, should be achieved for the full NVQ.
Mandatory Units:
Unit 501 Maintain a safe, hygienic and secure working environment
Unit 504 Contribute to effective teamwork
Unit 664 Clean and service a range of areas
Unit 665 Work using different chemicals and equipment
Optional Units:
Unit 666 Maintain housekeeping supplies
Unit 667 Clean and protect floors
Unit 668 Clean carpets and soft furnishings
Unit 669 Provide a linen service
Unit 670 Carry out period romm servicing and deep cleaning
Unit 535 Prepare, service and clear meeting and conference rooms
Unit 537 Collect linen and make beds
Unit 538 Clean windows from the inside
Unit 601 Give customers a positive impression of yourself and your organisation
NVQ Level 2 in Food and Drink Service (Food Service Only)
A total of 8 units, 4 mandatory and 4 optional, should be achieved for the full NVQ.
Mandatory Units:
Unit 501 Maintain a safe and secure working environment
Unit 504 Contribute to effective teamwork
Unit 601 Give customers a positive impression of yourself and your organisation
Additional Mandatory Unit:
Unit 604 Maintain food safety when storing, holding and serving food
Optional Units:
Unit 606 Prepare and clear areas for table service
Unit 607 Serve food at the table
Unit 608 Provide a silver service
Unit 609 Provide a carvery/buffet service
Unit 509 Prepare and clear areas for counter/takeaway service
Unit 510 Provide a counter/takeaway service
Unit 502 Maintain and deal with payments
NVQ Level 2 in Food and Drink Service (Drink Service Only)
A total of 8 units, 3 mandatory and 5 optional, should be achieved for the full NVQ.
Mandatory Units:
Unit 501 Maintain a safe and secure working environment
Unit 504 Contribute to effective teamwork
Unit 601 Give customers a positive impression of yourself and your organisation
Optional Units:
Unit 502 Maintain and deal with payments
Unit 611 Prepare and clear the bar area
Unit 612 Serve alcoholic and soft drinks
Unit 613 Prepare and serve cocktails
Unit 614 Prepare and serve wines
Unit 615 Maintain cellars and kegs
Unit 616 Clean drinks dispense lines
Unit 617 Prepare and serve dispensed and instant hot drinks
Unit 618 Prepare and serve hot drinks using specialist equipment
Unit 619 Receive, store and issue drinks stock
NVQ Level 2 in Food and Drink Service
A total of 8 units, 4 mandatory and 4 optional, should be achieved for the full NVQ.
Mandatory Units:
Unit 501 Maintain a safe and secure working environment
Unit 504 Contribute to effective teamwork
Unit 601 Give customers a positive impression of yourself and your organisation
Additional Mandatory Unit:
Unit 604 Maintain food safety when storing, holding and serving food
Optional Units:
Unit 509 Prepare and clear areas for counter/takeaway service
Unit 510 Provide a counter/takeaway service
Unit 606 Prepare and clear areas for table service
Unit 607 Serve food at the table
Unit 608 Provide a silver service
Unit 609 Provide a carvery/buffet service
Unit 611 Prepare and clear the bar area
Unit 612 Serve alcoholic and soft drinks
Unit 613 Prepare and serve cocktails
Unit 614 Prepare and serve bottled wines
Unit 615 Prepare cellars and kegs
Unit 616 Clean drinks dispense lines
Unit 617 Prepare and serve dispensed and instant hot drinks
Unit 618 Prepare and serve hot drinks using specialist equipment
Unit 619 Receieve, store and issue drinks stock
Unit 502 Maintain and deal with payments
NVQ Level 2 Food Processing and Cooking
A total of 11 units should be achieved for the full NVQ.
Mandatory Units:
Unit 501 Maintain a safe, hygienic and secure working environment
Unit 504 Contribute to effective teamwork
Unit 603 Maintain food safety when storing, preparing and cooking food
Candidates may only select a maximum of three Level 1 Optional Units within the total of 11 Units.
Optional Units A: Candidates must complete a minimum of four of the following units.
Unit 627 Cook and finish basic fish dishes
Unit 629 Cook and finish basic meat dishes
Unit 630 Cook and finish basic poultry dishes
Unit 633 Cook and finish basic vegetable dishes
Unit 634 Cook-chill food
Unit 635 Cook-freeze food
Unit 636 Prepare, cook and finish basic hot sauces
Unit 639 Prepare, cook and finish basic rice dishes
Unit 640 Prepare, cook and finish basic pasta dishes
Unit 641 Prepare, cook and finish basic pulse dishes
Unit 643 Prepare, cook and finish basic egg dishes
Unit 644 Prepare, cook and finish basic bread and dough products
Unit 645 Prepare, cook and finish basic pastry products
Unit 646 Prepare, cook and finish basic cakes, sponges and scones
Unit 647 Prepare, cook and finish basic grain dishes
Unit 648 Prepare, cook and finish healthier dishes
Unit 649 Prepare, cook and finish basic hot and cold desserts
Unit 650 Prepare and present food for cold presentation
Unit 673 Prepare, cook, finish and present flour, dough and tray-bake products
Unit 517 Prepare hot and cold sandwiches
Optional Units B: Candidates must complete a minimum of three of the following units.
Unit 671 Complete kitchen documentation
Unit 672 Set up and close kitchen
Unit 541 Package food for delivery
Unit 601 Give customers a positive impression of yourself and your organisation
Unit 602 Order stock
Unit 502 Maintain and deal with payments
Unit 506 Maintain a vending machine
Unit 510 Provide a counter/takeaway service
Unit 610 Convert a room for dining
Unit 001 Supervise the work of staff
NVQ Level 2 Professional Cookery (Preparation and Cooking)
A total of 14 units should be achieved for the full NVQ.
Mandatory Units:
Unit 501 Maintain a safe, hygienic and secure working environment
Unit 504 Contribute to effective teamwork
Unit 603 Maintain food safety when storing, preparing and cooking food
Plus a minimum of three of the following units:
Unit 627 Cook and finish basic fish dishes
Unit 629 Cook and finish basic meat dishes
Unit 630 Cook and finish basic poultry dishes
Unit 633 Cook and finish basic vegetable dishes
Plus a minimum of three of the following units:
Unit 620 Prepare fish for basic dishes
Unit 622 Prepare meat for basic dishes
Unit 623 Prepare poultry for basic dishes
Unit 626 Prepare vegetables for basic dishes
Plus a minimum of one of the following units:
Unit 636 Prepare, cook and finish basic hot sauces
Unit 637 Prepare, cook and finish basic soups
Unit 638 Make basic stock
Candidates may take the remaining four units from the following:
Unit 628 Cook and finish basic shellfish dishes
Unit 631 Cook and finish basic game dishes
Unit 632 Cook and finish basic offal dishes
Unit 634 Cook-chill food
Unit 635 Cook-freeze food
Unit 621 Prepare shellfish for basic dishes
Unit 624 Prepare game for basic dishes
Unit 625 Prepare offal for basic dishes
Unit 639 Prepare, cook and finish basic rice dishes
Unit 640 Prepare, cook and finish basic pasta dishes
Unit 641 Prepare, cook and finish basic pulse dishes
Unit 643 Prepare, cook and finish basic egg dishes
Unit 644 Prepare, cook and finish basic bread and dough products
Unit 645 Prepare, cook and finish basic pastry products
Unit 646 Prepare, cook and finish basic cakes, sponges and scones
Unit 647 Prepare, cook and finish basic grain dishes
Unit 648 Prepare, cook and finish healthier dishes
Unit 649 Prepare, cook and finish basic hot and cold desserts
Unit 650 Prepare and present food for cold presentation
Level 2 NVQ in Retail Skills
To achieve this qualification, candidates must be 6 units made up of 1 mandatory unit and 5 optional units.
Mandatory Unit:
Unit E.19 Work effectively in your retail team
Optional Units:
Candidates must achieve a further five units. At least four of these must be chosen from the following units at Level 2.
Sales:
Unit C.3 Help customers choose products in a retail environment
Unit C.4 Maximise product sales in a retail environment
Unit C.5 Provide information and advice to customers in a retail environment
Unit C.6 Demonstrate products to customers in a retail environment
Unit C.12 Promote loyalty schemes to customers in a retail environment
Stock Management:
Unit B.3 Receieve goods and materials into storage in a retail environment.
Unit B.4 Put goods and materials into storage in a retail environment.
Unit B.6 Process customer orders for goods in a retail environment
Product Expertise:
Unit B.9 Prepare products for sale to customers in a retail environment
Unit B.10 Process bake-off products for sale in a retail environment
Unit B.11 Process fish and shellfish for sale in a retail environment.
Unit B.12 Process greengrocery products for sale in a retail environment
Unit B.13 Finish meat products by hand in a retail environment
Unit B.17 Contribute to dough production control and efficiency
Unit B.18 Select, weigh and measure dough ingredients
Unit B.19 Hand divide, mould and shape fermented doughs
Unit B.21 Maintain food safety while working with food in a retail environment
Unit C.11 Assemble retail products in customer's home/work
Unit C.17 Provide the lingerie fitting service in a retail environment
Unit C.35 Promote beauty products to retail customers
Unit C.37 Help customers to by National Lottery products in a retail environment
Merchandising:
Unit B.5 Keep stock on sale at required levels in a retail environment.
Visual Merchandising:
Unit C.2 Display stock to promote sales to customers in a retail environment
Unit C.18 Follow guidelines for planning and preparing visual merchandising displays
Unit C.19 Follow guidelines for dressing visual merchandising displays
Unit C.20 Order graphic materials for visual merchandising displays
Unit C.21 Dismantle and store visual merchandising displays
Unit C.22 Make props for visual merchandising displays
Unit C.23 Put visual merchandising displays together
Finance and Administration:
Unit C.8 Process payments for purchases in a retail environment
Unit C.9 Process payments and credit applications for purchases in a retail environment
Unit C.10 Process cash and credit transactions in a retail environment
Unit C.36 Follow point-of-sale procedures for age-restricted products in a retail environment
Customer Services:
Unit B.7 Process returned goods and materials in a retail environment
Unit D.1 Give customers a positive impression of yourself and your organisation
Unit D.2 Support customer service improvements
Unit D.3 Resolve customer service problems
Organisational Effectiveness:
Unit E.6 Help to maintain health and safety in a retail environment
Unit E.7 Help to keep the retail unit secure
Level 2 NVQ in Warehousing and Storage
To achieve this qualification, candidates must achieve 8 units made up of 2 mandatory units and 6 optional units.
Mandatory Units:
Unit LOG1 Maintain health, safety, and security in logistics operations
Unit LOG4 Develop effective working relationships with colleagues in logistics operations
Optional Units:
Unit WS7 Provide customers with information and advice on goods and services
Unit WS8 Operate equipment to perform work requirements
Unit WS9 Move goods in logistics facilities
Unit WS10 Receive goods from deliveries
Unit WS11 Place goods in storage
Unit WS12 Maintain the safety and quality of goods
Unit WS13 Maintain the safety of hazardous goods and materials
Unit WS14 Maintain hygiene standards in handling and storing goods
Unit WS15 Process orders for dispatch to customers
Unit WS16 Assemble orders for dispatch
Unit WS17 Dispatch goods for delivery
Unit WS18 Process returned goods
Unit WS19 Sort goods and materials for recycling
Unit WS20 Manage the receipt, storage or dispatch of goods
Unit WS21 Audit stock levels and stock records
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