Catering and Hospitality - Food Processing and Cooking Apprenticeship NVQ Level 2

Applicants will be assessed and interviewed. They must demonstrate that they are working at level 1 in literacy and numeracy by undertaking the WHC Key Skill Builder Assessment. They will also need to demonstrate that they will cover the range required by the relevant NVQ at work.

This apprenticeship programme is designed for those working as chefs, mainly completing fresh food preparation and cooking who wish to achieve a formal qualification.

The apprentice qualification is achieved by gaining practical experience in the kitchen at work and attending College to acquire the necessary theory, underpinning knowledge and practical training. They will also be required to achieve Key Skills at Level 1 in Application of Number and Communication and complete a workbook relating to Employment Rights and Responsibilities. The candidates are required to attend College one day a week to learn the theory, pass written and Key Skills tests and demonstrate practical competence against the NVQ range. They will work with the employer four days a week to develop practical skills. Assessment of practical competence will take place both at College and in the workplace.

All apprentices must be employed by a supportive employer and able to demonstrate they will cover the range required by the NVQ during the course of the programme. Employers are required to pay apprentices a minimum of £80 per week and demonstrate safe working practices. Employers should issue apprentices either a Contract of Employment or written Terms and Conditions. College days are working days and apprentices should be paid for this day. Employers will be informed of College absences.