Intermediate Apprenticeship in Professional Cookery - Level 2

Intermediate Apprenticeship in Professional Cookery - Level 2 Overview

This qualifications is a work-based qualification, which will allow individuals to develop knowledge, understanding and skills essential for working in a hospitality environment, such as professional cookery preparation, cooking and working with others and improving own performance. The qualification requires the employer to provide the relevant resources to enable the learner to prepare cook and finish dishes using fresh ingredients.

The learner undertaking this qualification would be required to cover a range of preparation methods inclusive of Jardinière, Macedoine, Paysanne, Julienne and Brunoise.

Cooking methods such as: braising, stewing, roasting, sauté, frying, and poaching. Along with various different finishing methods. This qualification would best be suited to hotels, restaurants and gastro pubs

For employers, apprenticeships offer many benefits to businesses, including offering practical solutions to the recruitment and retention of staff. They are designed by employers for employers and therefore reflect the changing needs of the sector.

Apprenticeship Level 2 (Intermediate Apprenticeship)

• Competence-based element: Level 2 NVQ Diploma in Professional Cookery (QCF)
• Knowledge-based element: Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery)
• Functional Skills Level 1:
• Mathematics
• English

Employment Rights and Responsibilities (ERR)

ERR is a non-accredited component, which is delivered using a contextualised work booklet which will be assessed by your tutor.

The ERR will also be supported by the completion of a workplace induction where it is expected that the employer will identify the role and responsibilities of themselves and their employees.

Personal Learning and Thinking Skills (PLTS)

PLTS is a non-accredited component of the Apprenticeship Framework and will be assessed through evidence that will be produced through the accredited components of the Apprenticeship programme.

Entry requirements

Individuals must already have sourced employment within the hospitality sector, prior to applying for Intermediate Apprenticeship in Professional Cookery.

Individuals will undertake a Level 1 diagnostic assessment for maths and English prior to enrolment. Individuals will need to achieve a minimum of a 50% score in both subjects to ensure a place on the apprenticeship programme or, if individuals have passed maths and English GCSE with a grade A* to E or key skills at Level 1, they will be required to evidence this with certificate/s which will then result in exemption from undertaking the maths and English functional skill qualification.

Individuals will also have to complete a free writing exercise to provide evidence to demonstrate grammar and spelling.

Start dates and fees

16-18: no cost

19+: £500

For information on apprenticeship opportunities please visit our Vision Apprentices website.

For information on apprenticeship opportunities please visit our Vision Apprentices website.

How long is the course?

15 months.

How will I be assessed?

Individuals are required to produce a portfolio of evidence on our online e-portfolio, which will contain a variety of assessments covering the criteria stipulated by the awarding body to cover the Level 2 NVQ Diploma in Professional Cookery and Certificate in Hospitality and Catering Principles (Professional Cookery)

Assessments may include:

• Observations held in the working environment
• Reflective accounts
• Witness statements
• Activity-based work books
• Work products

Assessment will be planned with an assessor prior to the assessment taking place.

What does the course lead to?

Individuals will be able to progress onto the Level 3 NVQs in the Hospitality suite, BTEC Level 2 Firsts in Hospitality and BTEC Level 3 Nationals in Hospitality.

What will I study?

Certificate in Hospitality and Catering Principles (Professional Cookery) Level 2 mandatory units:

• Safe, Hygienic and Secure Working Environments in Hospitality
• Effective Teamwork
• Food Safety in Catering
• Principles of How to Maintain, Handle and Clean Knives

Level 2 NVQ Diploma in Professional Cookery mandatory units:

• Maintenance of a Safe, Hygienic and Secure Working Environment
• Working Effectively as Part of a Hospitality Team
• Maintain Food Safety When Storing, Holding and Serving Food
• Maintain, Handle and Clean Knives

Level 1 Functional Skills in Maths and English

ERR (Employer Rights and Responsibilities)

PLTS (Personal Thinking and Learning Skills)

How do I apply?

Contact Marcus Topley, employer engagement
01623 627191 ext 8201
marcus.topley@wnc.ac.uk