Intermediate Apprenticeship in Catering and Professional Chefs (Professional Cookery) - Day Release

The Intermediate Apprenticeship in Catering and Professional Chefs provides the fundamental skills and knowledge required for a successful and rewarding career in professional catering. The Apprenticeship is also suitable for those who are seeking to start a career in professional catering and for those who have some relevant experience but do not have a relevant qualification. The pathway is offered is professional cookery. The Apprenticeship includes core units relating to; maintaining a safe, hygienic and secure working environment; working effectively as part of a hospitality team; maintaining food safety when storing, preparing and cooking food and maintaining, handling and cleaning knives. In addition, there is a wide range of unit options to select from relating to the preparation, cooking and finishing of a wide range of dishes. You will achieve a Level 2 NVQ Diploma in Professional Cookery and a Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery). Unless exempt on entry, you will also achieve Level 1 Functional Skills qualifications in English and mathsYou will learn through a combination of on- and off-the-job training. You will attend college on a day release basis during term time and spend the rest of your time earning and learning in the workplace. You will be assessed on a continuous basis through a combination of knowledge and practical assessment activities, including assessment of activities in the workplace. The Apprenticeship has a minimum duration of 18 months unless you are aged 19 or older and have undertaken relevant prior learning. Your progress will be continuously monitored and supported by an Apprenticeship Achievement Officer.