Apprenticeship in hospitality and catering (professional cookery) - level 2

2. Course description Apprenticeships allow 16+ year olds to start work and earn a wage while learning new skills that lead to nationally recognised qualifications. Apprenticeships are designed with the help of employers in the industry so they offer a structured programme that takes Apprentices through the skills needed to do a job well. Most of an Apprentices training takes place on the job but they will also have to complete off-the-job training within the College.Areas to be covered:Knowledge Based Qualification (Certificate in Hospitality and Catering Principle)You will study theory and practical sessions in:Core units:- Safe Hygienic and Secure Working Environments.- Effective Team Work.- Food Safety in Catering.Example of Optional Units:- Principles of Producing Basic Pastry Vegetable Fish and Pasta Products.- Principles of Preparing Meals for Distribution.- Principles of Setting Up and Closing the Kitchen.- Dealing with Payments.Competence Based Qualification (Level 2 NVQ Diploma in Professional Cookery)You will study theory and practical sessions in:Core Units:- Maintenance of a Safe Hygienic and Secure Environment.- Working Effectively as Part of a Hospitality Team.- Maintain Food Safety When Storing Preparing and Cooking Food.Example of Optional Units:- Produce Basic Bread Rice Vegetable Poultry and Meat Dishes.- Produce Healthier Dishes.- Prepare Meals for Distribution.- Promote New Menu Items.Other elements of the course:- Maths up to Level 1.- English up to Level 1.- Employment Rights and Responsibilities (ERR).- Personal Learning and Thinking Skills (PLTS).The Apprentice National Minimum Wage applies to all 16 to 18 year old apprentices and to those aged 19 and over in the first year of their Apprenticeship. If the apprentice is aged 19 and / or has completed the first year of their Apprenticeship the employer must pay the NMW appropriate for their age. A breakdown of wage rates is ava...