Intermediate Apprenticeship in Catering and Professional Chefs

Subjects covered This programme includes the following five components: 1. NVQ Diploma in Professional Cookery (Level 2) Investigate the catering and hospitality industry Food safety in catering Health and safety in catering and hospitality Catering operations, costs and menu planning Applying workplace skills Prepare and cook stocks, soups and sauces Prepare and cook fruit and vegetables Prepare and cook meat and offal Prepare and cook poultry Prepare and cook fish and shellfish Produce hot and cold desserts and puddings Produce paste products Produce biscuit, cake and sponge products Produce fermented dough products 2. Technical Certificate: Certificate in Hospitality and Catering Principles (Level 2) 3. Functional Skills: English & Maths Level 1 4. Employment Rights & Responsibilities Workbook 5. Personal Thinking & Learning Skills