Professional Cookery Level 2 Intermediate Apprenticeship

What you need to know
How will I study?

• Units include a range of preparation and cooking techniques in the following: stocks, soups, sauces, fish, meat poultry, vegetables, pastry. • Food Hygiene • Health & Safety Teamwork • Knife safety • English Functional skills Level 1 • Maths Functional skills Level 1 • Employee Rights and Responsibilities Booklet
How will I be taught?

• The course requires attendance to the college to achieve all elements of the framework. • The required attendance is one day a week (usually Monday or Tuesday). • As well as being taught at college the apprentice will also be assessed within their place of work on a monthly basis by their chef lecturer.
How will I be assessed?

• Students will be assessed on a weekly basis by the lecturer giving feedback on the dishes they produce • Students will be required to complete multiple choice and online technical certificate tests