Apprenticeship in Professional Cookery (Intermediate)

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Description

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    Course

  • Methodology

    Online

  • Start

    Different dates available

Description

Training on the Apprenticeships programme is currently funded for apprentices aged 16 - 18 years at the time of enrolment.  An employer contribution is required for those aged either 19+ or who have a level 4 or higher qualification.

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Subjects

  • Hospitality
  • Hospitality
  • Cookery
  • Professional Cookery
  • Chef
  • Skills and Training
  • C++

Course programme

Summary: This work based course develops the skills and knowledge needed for a wide range of careers working in food preparation.








Course description: All training on this course is delivered either in the workplace or at college, on a day release basis.
This course develops the skills and knowledge needed to be an effective employee within the hospitality sector. It is recommended for employees who work in hospitality and who want to further their career and gain a qualification through a flexible combination of training and assessment in the workplace.
In this course, learning is based around how a variety of hospitality services function, the different methods used by these organisations to entice customers and other users into their products or services, and the wide variety of opportunities and career pathways in this sector.
This apprenticeship is ideal for developing skills and knowledge whilst working within the fast-paced world of hospitality in a range of roles including craft and commis chef in fine dining or casual dining settings or as chef/cook specialising in a range of Asian, Oriental and other cuisines. This qualification offers the unique opportunity to earn and learn in this sector.  Real work experience, which is personalised to each student's aspirations and interests, is integrated into the programme. 
This apprenticeship is built up of a framework consisting of:

C&G Level 2 NVQ Diploma in Professional Cookery (Preparation and Cooking) (QCF)

C&G Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery) (QCF)

Functional skills levels 1 and 2.
City College Norwich is proud to be one of only eight colleges nationwide to receive National Skills Academy Hospitality Status, providing access to consistent, high quality training for the hospitality industry. Progression to the advanced level is conditional on the successful completion of the intermediate course
Additional measurable benefits include better team performance, productivity targets met or exceeded, quicker response time and reduced error rates.









Entry requirements: There are no formal entry requirements for this course. Apprentices who took their GCSEs more than five years ago and did not gain a C grade or above may need to take a literacy and numeracy test. Applicants will also be asked to attend a pre-enrolment interview.
Apprenticeships are open to anyone over the age of 16, whether they have just left school or have been working for years. As an apprenticeship is a work based qualification, applicants should either have an employer who has agreed to support them, or be seeking an apprenticeship position through our vacancies list. Once you have secured a position with an employer your training can begin.









Objective: Apprenticeships are work-based training programmes designed around the needs of employers, which lead to nationally recognised qualifications.









Assessment: Training and assessments are mainly delivered in the workplace though some of the content can be delivered in college. Assessment is via a variety of methods, including case studies, assignments, practical assessments and projects.









Academic progression: Successful students may progress to level 4 qualification or Advanced Apprenticeships in areas such as professional cookery, patisserie and hospitality management.









Career progression: Career progression may include continuation, development or promotion at work or within the hospitality sector, for instance into roles such as craft chef, second chef and eventually progress to head chef.









Costs: Training on the Apprenticeships programme is currently funded for apprentices aged 16 - 18 years at the time of enrolment.  An employer contribution is required for those aged either 19+ or who have a level 4 or higher qualification.












Additional information

Attendance type: CampusDistance with attendanceMixed modeWork-basedAttendance pattern: Day/Block releaseCourse code: E0002Education level: Further educationStudy mode: Part timeHow to apply: CollegeSector subject area: Hospitality and CateringDuration: One year (flexible)

Apprenticeship in Professional Cookery (Intermediate)

Price on request