Professional Cookery - Intermediate Apprenticeship

Course overview The catering industry covers hotels, restaurants, pubs, bar and nightclubs, contract catering, holiday centres and school catering. This industry contributes around 30 billion to the English economy, with the restaurant industry alone employing two thirds of a million people. Typically an individual who is working towards this apprenticeship framework will have one of the following job roles; a craft or commis chef in a fine dining or casual dining setting where the Apprentice will be cooking, preparing and finishing food, ensuring that the food section is constantly supplied with the full range of menu items avoiding shortages and wastage, food safety and health and safety in addition to cleaning duties. Apprenticeships are a tested way of training either a new or existing team member. An apprenticeship will provide on-the-job training which leads to an employee gaining a nationally recognised qualification which has been developed by the Sector Skills Council. The Apprenticeship framework will include the following elements; • Professional Cookery (Food Preparation and Cooking) – Level 2 Diploma (NVQ) • Hospitality and Catering Principles (Professional Cookery) – Level 2 Certificate • Mathematics – Level 1 • English – Level 1 • Personal Learning & Thinking Skills • Employment Rights and Responsibilities Entry requirements An employee/apprentice must be over 16 years of age with no prior level 4 qualifications or above working a minimum of 30 contracted hours per week in an appropriate occupational role