Professional Cookery - Intermediate Apprenticeship
Course
In Redditch
Description
-
Type
Course
-
Location
Redditch
-
Start date
Different dates available
You will be assessed againsts a set of nationally recognised standards which are set by the Awarding Body. The competence based element assessment will be via direct observation and work place supporting evidence. The knowledge based element may be assessed via a test, reflective review or assignment to confirm that you have achieved and understood the level of knowledge required. Whereas Functional Skills be be assessed via on-line tests. What can I do next Three months before completing this Apprenticeship framework a review will take place with yourself and your employer to discuss progression opportunties which may lead to a permanent employment contract, further study or indeed both. Let's Talk Start Date
Flexible Qualifications / Level
Level 2 Study Type
Part Time Location
Worcester Campus & Workplace Cost
Employer Contribution - Funding and Co-funding available Course Code
SOL12036
Facilities
Location
Start date
Start date
Reviews
Subjects
- Professional Cookery
- Cookery
- Catering
- Industry
Course programme
Additional information
Professional Cookery - Intermediate Apprenticeship