Catering in Advanced Apprenticeship
Vocational qualification
In Roby
Description
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Type
Vocational qualification
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Location
Roby
This course is designed to extend your Level 2 knowledge and skills. You will be working in a commercial award-winning kitchen under expert supervision, cooking a wide range of dishes.You will learn an extensive range of complex dishes and be able to extend your culinary skills. It is expected that you will be able to take a responsible position in the kitchen and supervise junior commis chefs.
Facilities
Location
Start date
Start date
About this course
Level 3 Work-based Advanced Apprenticeship learners will have to undertake a period of initial assessment, including a vocational aptitude test, and achieve between 50% and 70% in both Literacy and Numeracy Level 2 diagnostic tests.
Reviews
Course programme
Catering - Advanced Apprenticeship
Course Description
This course is designed to extend your Level 2 knowledge and skills. You will be working in a commercial award-winning kitchen under expert supervision, cooking a wide range of dishes.You will learn an extensive range of complex dishes and be able to extend your culinary skills. It is expected that you will be able to take a responsible position in the kitchen and supervise junior commis chefs.
Entry Requirements
Level 3 Work-based Advanced Apprenticeship learners will have to undertake a period of initial assessment, including a vocational aptitude test, and achieve between 50% and 70% in both Literacy and Numeracy Level 2 diagnostic tests.
Modules Studied:
- Prepare and Cook Complex Patisserie Products
- Controlling the Receipt, Storage and Issue of Resources
- Monitor and Maintaining the Health, Safety and Security of Workers
- Customers and the Public
- Cooking Complex Fish Dishes, Cooking and Finishing Complex Meat and Poultry Dishes
- Cooking and Finishing Complex Sauces, Dressings and Soups
- Cooking and Finishing Complex Vegetable Dishes
Awarding Body: N/A
Level: L3
Attendance Modes: Day
Assessment: Assessed by course work, portfolio-building and continual assessment, practical skills tests, assignments and questions. To gain the full award you will need to be successful in 16 units, 3 core units and 13 units divided between kitchen and patisserie.
Progression Routes: Baker, Bar Person/Manager, Catering/Restaurant Manager, Chef, Patisserie Chef, Kitchen Supervisor/Manager, Publican/Licensee.
Costs: Contact college for fees
Campus: Roby
Catering in Advanced Apprenticeship