Intermediate Apprenticeship in Catering & Professional Chefs - Level 2
Course
In Mansfield
Description
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Type
Course
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Location
Mansfield
For employers, Apprenticeships offer many benefits to businesses, including offering practical solutions to the recruitment and retention of staff. They are designed by employers…
Facilities
Location
Start date
Start date
Reviews
Subjects
- IT
- Catering
Course programme
For employers, Apprenticeships offer many benefits to businesses, including offering practical solutions to the recruitment and retention of staff.
They are designed by employers for employers and therefore reflect the changing needs of the sector.
Apprenticeship Level 2 (Intermediate Apprenticeship)
Competence-Based Element: Level 2 NVQ Diploma in Food Production and Cooking (QCF)
Knowledge-Based Element: Level 2 Certificate in Hospitality and Catering Principles (Food Production & Cooking)
Functional Skills Level 1:
- Mathematics
- English
Employment Rights and Responsibilities (ERR)
ERR is a non-accredited component, which is delivered using a contextualised work booklet which will be assessed by your tutor.
The ERR will also be supported by the completion of a workplace induction where it is expected that the employer will identify the role and responsibilities of themselves and their employees.
Personal Learning and Thinking Skills (PLTS)
PLTS is a non-accredited component of the Apprenticeship Framework and will be assessed through evidence that will be produced through the accredited components of the Apprenticeship programme.
Entry requirementsIndividuals must already have sourced employment within the Hospitality Sector, prior to applying for Intermediate Apprenticeship in Catering and Professional Chefs.Individuals will undertake a Level 1 diagnostic assessment for Maths and English prior to enrolment. Individuals will need to achieve a minimum of a 50% score in both subjects to ensure a place on the apprenticeship programme or, if individuals have passed Maths and English GCSE with a grade A* to C or Keyskills at level 1 in the last 5 years, they will be required to evidence this with certificate/s which will then result in exemption from undertaking the Maths and English functional skill qualification.
Individuals will also have complete a free writing exercise to provide evidence to demonstrate grammar and spelling.
Start dates and feesFor information on apprenticeship opportunities please visit our Vision Apprentices website.
How long is the course?18 months
How will I be assessed?Individuals are required to produce a portfolio of evidence on our online e-portfolio, which will contain a variety of assessments covering the criteria stipulated by the awarding body to cover the Level 2 NVQ Diploma in Food Production and Cooking and Certificate in Hospitality and Catering Principles (Food Production and Cooking)
Assessments may include:
- Observations held in the working environment
- Reflective accounts
- Witness statements
- Activity-based work books
- Work products
Assessments will be planned with an assessor prior to the assessment taking place.
What does the course lead to?These qualifications offer various opportunities for progression to further learning. Individuals may progress onto the Level 3 NVQ Diplomas in Hospitality Supervision and Leadership and Professional Cookery. Alternatively, individuals may progress onto the Edexcel BTEC Level 3 Nationals in Hospitality.
What will I study?Certificate in Hospitality and Catering Principles (Food Production and Cooking) Level 2
The Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (QCF) is a 16-credit qualification that consists of three mandatory units:
> Safe, Hygienic and Secure Working Environments in Hospitality
> Effective Teamwork
> Food Safety in Catering
plus 4 credits from Optional group A, and the remaining 7 credits from Optional group A or B, providing for a combined total of 16 credits (where at least 12 credits must be at Level 2 or above).
Level 2 NVQ Diploma in Food Production and Cooking
To achieve the Level 2 NVQ Diploma in Food Production and Cooking (QCF), individuals must attain a minimum of 40 credits in total. Individuals must complete all mandatory units from Group A (10 credits)
Mandatory Group A
> Maintain Food Safety When Storing, Preparing and Cooking Food
> Working Effectively as Part of a Hospitality Team
> Maintenance of a Safe, Hygienic and Secure Working Environment
plus optional units from Group A1 (16 credits) and optional units from Group B1 (14 credits).
Level 1 Functional Skills in Maths and English
ERR (Employer Rights and Responsibilities)
PLTS (Personal Thinking and Learning Skills)
Contact:
Assessor
Paul Walker - 01623 627191 EXT:8201
paul.walker@wnc.ac.uk
Employer Engagement Lead
Marcus Topley - 01623 627191 EXT:8201
marcus.topley@wnc.ac.uk
Employer Engagement Lead
Emma Brown - 01623 413596
emma.brown@wnc.ac.uk
Employer Engagement Manager
Ann Ramsay - 01623 413356
ann.ramsay@wnc.ac.uk
Intermediate Apprenticeship in Catering & Professional Chefs - Level 2