Apprenticeship in hospitality and catering (professional cookery) - level 3

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 Principles)You will study theory and practical sessions in:Core units:- Health Safety & Security in the Hospitality Working Environment.- Develop of Working Relationships in Hospitality.- Food Safety in Catering.Example of Optional Units- Preparation Cooking Finishing of Vegetable Fish Poultry and Meat Dishes.- Principles of Preparing Cooking and Finishing Complex Hot and Cold Desserts.- Principles of Food Safety Supervision for Catering.- Principles of Preparing Cooking and Finishing Complex Soups.Competence Based Qualification (Level 3 NVQ Diploma In Professional Cookery)You will study theory and practical sessions in:Core Units:- Develop Productive Working Relationships with Colleagues.- Maintain the Health Hygiene Safety and Security of the Working Environment.- Maintain Food Safety When Storing Preparing and Cooking Food.Example of Optional Units:- Prepare and Cook Complex Meat Fish Poultry and Vegetable Dishes.- Prepare Finish and Present Cocktail Hot and Cold Desserts.- Produce Healthier Dishes.- Contribute to the Development of Recipes and Menus.Other elements of the course:- Maths up to Level 2.- English up to Level 2.- 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 fi...