Level Two Intermediate Apprenticeship in Hospitality & Catering - Professional Cookery

Food and drink service units include:

• Maintaining a safe, secure and hygienic environment
• Preparing tables and serving food at the table
• Preparing and clearing the bar area and serving alcoholic and soft drinks
• Supervising functions and food service
• Leading a team to improve customer service

Food processing and cooking units include:

• Maintaining food safety when storing, preparing and cooking food
• Processing and cooking various basic hot and cold food and sandwiches
• Maintaining an efficient use of food resources

Professional cookery units include:

• Maintaining food safety when storing, preparing and cooking food
• Preparing and cook fish, meat and poultry for basic dishes
• Preparing, cook and finishing basic hot sauces
• Preparing cook and finishing bread and dough
• Preparing and cooking pastry
• Kitchen documentation

The course is assessed through observation, underpinning knowledge questions and the development of a portfolio of evidence to demonstrate competence.

• Quality Focused quality is at the heart of all we do, we are all accountable for performance and results.
• Ambitious achieving success for our learners, staff, businesses and communities.
• Enterprising innovative and responsive, encouraging new ideas to generate developments, income and efficiencies in our operations.
• Resilient embracing change and being determined to succeed.
• Respectful to each other, advancing equality of opportunities and promoting diversity
• Caring safeguarding young people and vulnerable adults, providing a safe, inclusive and considerate environment for all members of the college community.