Professional Cookery Intermediate Apprenticeship - Level 2

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Students will cover: Maintain Food Safety, Prepare, cook and finish fish for basic dishes, Prepare, cook and finish meat for basic dishes, Prepare, cook and finish poultry for basic dishes, Prepare, cook and finish vegetables for basic dishes, Make basic stock, hot sauces and basic soups, Prepare, cook and finish basic pasta dishes, Prepare, cook and finish basic egg dishes, Prepare, cook and finish basic bread and dough products & Prepare, cook and finish basic hot and cold desserts, cakes, pastry, sponges and scones

Assessment takes place within the workplace

Successfully completing this course will enable you to enter full time employment in the industry or progress to the L3 Professional Cookery programme

Level 1 qualification in Hospitality and Catering, plus a practical demonstration of your skills, passion and abilities for the catering industry You will also need a minimum grade D in English and Maths (GCSE) or equivalent Students without the necessary qualifications can be assessed on their practical skills for entry

If you are employed in the industry in positions such as: Kichen Porter, Commis Chef or Chef de Partie you have the opportunity to gain an Apprenticeship