Catering and Professional Chefs Intermediate Apprenticeship Details

During your Intermediate Apprenticeship you will learn about the many different techniques involved in becoming a chef and you will cover the following subjects: Maintaining food safety when storing, preparing and cooking food Work effectively as part of a team Preparing fish, meat, poultry and vegetables for basic dishes Cooking and finishing basic fish, meat, poultry and vegetable dishes Preparing, cooking and finishing basic hot sauces, stocks, basic soups and hot and cold desserts You will also complete Technical Certificates "Level 2 Award in Hospitality and Catering Principles" as part of your course. During your course you will also complete an Employee Rights and Responsibilities (ERR) assignment and Personal Learning and Thinking Skills assignment.