Catering in Advanced Apprenticeship

Catering - Advanced Apprenticeship
Course Description
This course is designed to extend your Level 2 knowledge and skills. You will be working in a commercial award-winning kitchen under expert supervision, cooking a wide range of dishes.You will learn an extensive range of complex dishes and be able to extend your culinary skills. It is expected that you will be able to take a responsible position in the kitchen and supervise junior commis chefs.

Entry Requirements
Level 3 Work-based Advanced Apprenticeship learners will have to undertake a period of initial assessment, including a vocational aptitude test, and achieve between 50% and 70% in both Literacy and Numeracy Level 2 diagnostic tests.

Modules Studied:

• Prepare and Cook Complex Patisserie Products
• Controlling the Receipt, Storage and Issue of Resources
• Monitor and Maintaining the Health, Safety and Security of Workers
• Customers and the Public
• Cooking Complex Fish Dishes, Cooking and Finishing Complex Meat and Poultry Dishes
• Cooking and Finishing Complex Sauces, Dressings and Soups
• Cooking and Finishing Complex Vegetable Dishes

Awarding Body: N/A

Level: L3

Attendance Modes: Day

Assessment: Assessed by course work, portfolio-building and continual assessment, practical skills tests, assignments and questions. To gain the full award you will need to be successful in 16 units, 3 core units and 13 units divided between kitchen and patisserie.

Progression Routes: Baker, Bar Person/Manager, Catering/Restaurant Manager, Chef, Patisserie Chef, Kitchen Supervisor/Manager, Publican/Licensee.

Costs: Contact college for fees

Campus: Roby