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Professional Cookery - Intermediate Apprenticeship (Level 2)

Hospitality Catering07

Apprenticeship outline

If you’d like to improve your skills in professional cookery, alongside earning a salary, this Apprenticeship could be just what you’re looking for.

This course consists of the following:

  • Level 2 Professional Cookery (Preparation & Cooking) NVQ
  • Keyskills/Functional Skills
  • Technical Certificate
  • Employment Rights & Responsibilities (ERR)
  • Personal Learning & Thinking Skills (PLTS)

Mandatory Units:

  • Maintain a safe, hygienic and secure working environment
  • Work effectively as part of a hospitality team
  • Maintain food safety when storing, preparing & cooking food
  • Maintain, handle & clean knives

Optional Units (A):

  • Cook & finish basic fish dishes
  • Cook & finish basic meat dishes
  • Cook & finish basic poultry dishes
  • Cook & finish basic vegetable dishes

Optional Units (B):

  • Prepare fish for basic dishes
  • Prepare meat for basic dishes
  • Prepare poultry for basic dishes
  • Prepare vegetables for basic dishes

Optional Units (C):

  • Prepare, cook & finish basic hot sauces
  • Prepare, cook & finish basic soups
  • Make basic stock

Optional Units (D):

  • Prepare fish for basic dishes
  • Prepare shellfish for basic dishes
  • Prepare meat for basic dishes
  • Prepare poultry for basic dishes
  • Prepare game for basic dishes
  • Prepare offal for basic dishes
  • Prepare vegetables for basic dishes
  • Process dried ingredients prior to cooking
  • Prepare & mix spice and herb blends
  • Cook & finish basic fish dishes
  • Cook & finish basic shellfish dishes
  • Cook & finish basic meat dishes
  • Cook & finish basic poultry dishes
  • Cook & finish basic game dishes
  • Cook & finish basic offal dishes
  • Cook & finish basic vegetable dishes
  • Cook-chill food
  • Cook-freeze food
  • Prepare, cook & finish basic hot sauces
  • Prepare, cook & finish basic soups
  • Make basic stock
  • Prepare, cook & finish basic rice dishes
  • Prepare, cook & finish basic pasta dishes
  • Prepare, cook & finish basic pulse dishes
  • Prepare, cook & finish basic vegetable protein dishes
  • Prepare, cook & finish basic egg dishes
  • Prepare, cook & finish basic bread & dough products
  • Prepare, cook & finish basic pastry products
  • Prepare, cook & finish basic cakes, sponges, biscuits & scones
  • Prepare, cook & finish basic grain dishes
  • Produce healthier dishes
  • Prepare, cook & finish basic cold & hot desserts
  • Prepare & present food for cold presentation
  • Prepare, cook & finish Dim Sum
  • Prepare, cook & finish noodle dishes
  • Prepare & cook food using a Tandoor
  • Complete kitchen documentation
  • Set up & close kitchen
  • Order stock
  • Cook & finish simple bread & dough products
  • Liaise with care team to ensure that individual nutritional needs are met
  • Prepare meals to meet the requirements set for school meals

To achieve the full qualification students must attain a minimum of 58 credits in total.

This comprises of:

  • All of the mandatory units (13 credits)
  • A minimum of 13 credits from section A
  • A minimum of 12 credits from section B
  • A minimum of 3 credits from section C
  • The remaining credits from section D

Units to be discussed with assessor and selected for the appropriate job role and training purpose.

How to apply for this apprenticeship

You can register your interest in an Apprenticeship below.

Want to find out more first?

Call the Business Engagement Team on 0115 945 7260

Download a guide Get in touch
Location Attendance Start date

Location:

Pelham Avenue
Nottingham
NG5 1AL

Attendance:

Day Release

Start date:

Please contact the business team for details of start dates.

Qualification

Intermediate Apprenticeship in Professional Cookery

Duration

12 months

Level Level 2
Entry requirements
  • You will need to be employed for a minimum of 30 hours per week in a relevant job but we can assist you in finding a placement.
  • You will also need GCSEs at grades A* to D/9 to 3 or equivalent in English Language and Maths, however some employers may require additional qualifications depending on the role.

Adults who are aged 19+ with appropriate industry experience but without the necessary qualifications are welcome to apply.

All applicants will be required to undertake an assessment in English and maths prior to enrolling.

Teaching & assessment

The workplace tutor continually assesses practical and theory work throughout. An internal verifier visits students to monitor progress. Students are required to keep a portfolio of evidence generated in the workplace.

Progression
  • Full-time employment
  • Advanced Apprenticeship in Professional Cookery then progress into a supervisory or managerial role

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