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Level 2 Intermediate Apprenticeship in Professional Cookery

Wakefield College
In Wakefield ()

Price on request
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Important information

Typology Vocational qualification Level 2
Duration 1 Year
  • Vocational qualification Level 2
  • Duration:
    1 Year

Enhance your professional skills in food preparation and cooking and boost your career in the catering industry with this flexible apprenticeship programme combining your workplace experience with theoretical and practical tuition at College.

Frequent Asked Questions

· What are the objectives of this course?

Practical based work will be undertaken in a production kitchen (Realistic Work Environment). Underpinning knowledge will be undertaken in the classroom and in support workshops.

· Who is it intended for?

This course is intended for any age over 16 years old.

· Requirements

GCSEs at D-E (or new grade 4-3) and NVQ Level 1, or relevant professional experience AND Level 1 literacy and numeracy qualifications If you do not have these, we can assess your current level of literacy/numeracy

· Qualification

Level 2 in Professional Cookery

· What happens after requesting information?

The appropriate Course Information leaflet and application form will be sent out shortly.


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What you'll learn on the course

Basic IT training
Basic IT
Professional Cookery
Skills and Training
Skills and Training

Teachers and trainers (1)

Faculty Hospitality and Catering
Faculty Hospitality and Catering

Course programme

What you will Study
The qualification consists of an NVQ L2 Diploma in Professional Cookery ( Preparation and Cooking )which will contain the following units . The qualification consists of four mandatory Units:-
* Maintain a safe and secure working environment
* Working effectively as part of a hospitality team
* Maintain, handle and clean knives
* Maintain food safety when storing, preparing and cooking food

optional units involving the preparation and cooking of:-
* Prepare Meat for basic dishes
* Prepare Poultry for basic dishes
* Prepare Vegetables for basic dishes
* Prepare Fish for basic dishes
* Cook and finish basic meat dishes
* Cook and finish basic Poultry dishes
* Cook and finish basic vegetable dishes
* Cook and finish basic Fish Dishes
* Prepare and cook basic hot sauces
* Prepare, Cook and finish basic pastry products
* Prepare, cook and finish basic hot and cold desserts.

As an apprentice you will also be required to complete:- Functional skills:-
* Level 1 Maths
* Level 2 English

Technical Certificates:- L2 Certificate in Hospitality and catering

Principles ( Professional Cookery ) studying the following units:- Safe, hygienic and secure working environments in hospitality Principles of how to maintain, handle and clean knives Effective teamwork Food safety in catering Preparation, cooking and finishing of fish dishes Preparation, cooking and finishing of poultry dishes Preparation, cooking and finishing of vegetable dishes Principles of preparing, cooking and finishing basic pastry products Principles of preparing cooking and finishing basic hot sauces Principles of customer service in hospitality leisure travel and tourism Principles of setting up and closing the kitchen Principles of completing kitchen documentation.

Maths and English (and sometimes IT) are key elements of apprenticeship programmes and if you do not already have a GCSE at grade A*-C in these subjects you will be required to study Functional Skills at the appropriate levels. Skills in Maths and English will support your apprenticeship programme, assisting you with assignment writing, research, job applications, presentations, managing your own finances and interpretation of data, to mention just a few. They will also help you in the future. Most employers are looking for ability in these areas and the majority of university courses require you to have Maths and English GCSEs at A*-C. This is why the development of Maths and English is so important, whatever your field of study.

How you will Learn Practical based work will be undertaken in a production kitchen (Realistic Work Environment). Underpinning knowledge will be undertaken in the classroom and in support workshops.

How you will be Assessed Continuous assessment of both theoretical knowledge and practical skills.

Additional information

Please contact our Course Information Team on 01924 789111 to discuss further details.

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