Bermondsey Community Kitchen provides the following qualifications:

  • City and Guilds 7131-03 Level 1 NVQ Certificate in Food Preparation and Cooking
  • City and Guilds 7132-08 Level 2 NVQ Diploma in Professional Cooker

Our training program is different to the traditional school system and we will provide a place different to a high pressured school environment. Our project accomplishes this with smaller classes with more one to one work, less working hours, taking into account the students personal and individual needs, providing the students with the attention they need to succeed, boosting their confidence, and building their communication and life skills.

Our support of the students will not end once they have achieved the qualifications they need as we believe that qualifications only form the basics of helping people into employment. The project will also focus around building CV’s, practicing interview skills and providing the students with work experience, work placements and supporting them into employment once qualified.

Level 1 is the basic starting point for someone interested in entering catering, there are many different routes into employment within the catering industry with this qualification. This course is our most popular as it is achievable for everyone. Below is an explanation of what the course will follow and what you will do. There is a lot of information which may feel overwhelming and unattainable, this is not true. Our course is different in the way it works and each student is assessed on their individual and personal needs and can take the time they need to achieve the qualification. Generally, students take from 4 to 6 months to complete this qualification, however we have had students who have taken a year to complete the course as they worked to a time frame that suited their needs and learning capabilities. Many units work alongside each over and you won’t even release you are completing multiple tasks. The below are the units required to complete the course in line with City and Guilds guidelines however our course is not a traditional learning environment and we cover a whole host of different things including preparing, cooking and finishing basic cakes, biscuits, scones, desserts and pastry products.

Minimum Guided Learning Hours: 147

There are 8 separate units of learning for this course and they are outlined in your portfolio. Each unit has its own set of learning outcomes, each outcome has a section on ‘What you must do’, ‘What you must cover’ and ‘What you must know’. There is an evidence page included to record what you have done to complete each unit. Each successful assessment of a unit proves that the learner has achieved the national occupational standard.

The 8 units you follow are:

  • Unit 101, Maintain a Safe, Hygienic and Secure Working Environment
  • Unit 104, Work Effectively as part of a Hospitality Team
  • Unit 115, Prepare Vegetables

This unit is about preparing vegetables for use in cooked or uncooked dishes, for example:

– tubers – for example, potatoes, or artichokes
– roots – for example, parsnips, carrots
– flower heads – for example cauliflower, broccoli
– leaves – for example, cabbage, lettuce

You will prepare the vegetables by:
– defrosting, washing, peeling, re-washing, cutting – slicing, chopping and shredding and blanching

  • Unit 116, Prepare and Finish Simple Salads and Fruit Dishes

This unit is about preparing and presenting salad and fruit dishes, for example:
– fruit salad, mixed salad and grapefruit cocktail

The unit covers the following types of salad and fruit ingredients:
– frozen fruit, fresh fruit, fresh salad, prepared fruit and prepared salad

You will use the following preparation and finishing methods:
– peeling, trimming, washing, soaking, mixing, cutting and storing.

  • Unit 118, Cook Vegetables

This unit is about cooking and finishing vegetables for simple dishes, for example:
– chips (fresh and frozen), boiled vegetables, fried onions and mashed potatoes

The unit covers the following types of vegetables:
– frozen and pre-prepared fresh

  • Unit 120, Prepare and Cook Meat and Poultry

This unit is about preparing and cooking meat and poultry for simple dishes, for example:
– minute steaks, burgers, chops, sausages, bacon and chicken nuggets.

The unit covers the following types of meat/poultry:
– coated, pre-prepared uncoated, steaks, chops and cuts of chicken

You will use the following preparation methods:
– basic seasoning and when necessary defrosting

You will use the following cooking methods:
– grilling/griddling, shallow frying, deep frying and microwaving

You will use the following finishing methods:
– garnishing and presentation

  • Unit 121, Prepare and Cook Pasta

The unit covers the following types of pasta:
– dried, fresh bought in and frozen

You will use the following preparation and cooking methods:
– storing, defrosting, boiling, microwaving, blanching and straining

  • Unit 203, Maintain Food Safety when Storing, Preparing and Cooking Food

This unit describes the craft competencies needed for preparing and cooking food safely, and focuses on the four main areas of control – cooking, cleaning, chilling and preventing cross-contamination, in addition to supplies being satisfactory. It provides staff with a broad understanding of reviewing hazards and hazard-based procedures such that they are part of a team maintaining food safety. This unit is appropriate to staff that directly prepare and cook food. Separate units are available for those who serve and handle food in other ways, and for managers and supervisors who have wider responsibilities for food safety in a catering operation.


The Level 2 NVQ Diploma in Professional Cookery qualification can only be completed once you have passed the Level 1 NVQ Certificate in Food Preparation and Cooking. The Level 2 is a much more in depth qualification covering advanced units with a possible 15 separate units to follow. Several of our students have decided to move onto this qualification whilst entering employment and attending the kitchen one day a week to continue training. This allows for on the job experience which will aid the qualification. Our trainer will discuss on a one to one basis whether you want to move onto Level 2 and will assess your capabilities and commitment to the course before registering you.