You are here: Home » Apprenticeships » Apprenticeships I to Z » Apprenticeship/Advanced Apprenticeship (Level 2/3) Professional Cookery
Apprenticeship/Advanced Apprenticeship (Level 2/3) Professional Cookery
Title & Level: Intermediate Apprenticeship/Advanced Apprenticeship (Level 2/3) Professional CookeryIntroduction
These Apprenticeships will help you develop your skills in a number of areas, including cookery, food hygiene and kitchen safety. At Intermediate level, you will learn to prepare and cook basic dishes, including soup, fish, meat, poultry and vegetables. The Advanced Apprenticeship allows students to build upon this training and develop their cooking skills further so that they can produce more complex dishes, as well as pasta meals and hot and cold desserts. Both qualifications are designed for students operating in a working environment and aim to give you the skills to make an effective contribution to a professional kitchen.
At Advanced Level you will work towards more supervisory skills.
Entry requirements
For the Intermediate Apprenticeship, you need GCSE English and Maths at grade D or above. At Advanced level, you need to have Level 1 Functional Skills qualifications in English and Maths, or an equivalent, and evidence of Level 2 Professional Cookery skills. For both courses, you will also need to pass an interview and either work in a food preparation or cooking role or have an offer to begin working in this area before the start of your course.
Duration
The Intermediate Apprenticeship is a one year course. The Advanced Apprenticeship is an 18 month course.
Career Prospects/Progression
Successful completion of the Intermediate Apprenticeship means you can apply for a Level 3 qualification, such as the Advanced Apprenticeship in Professional Cookery. If you complete the Advanced Apprenticeship, you could progress to a Higher Apprenticeship linked with a Foundation degree in Culinary Arts or another relevant Level 3 qualification. If you are interested in moving to a supervisory role, you can apply for the Advanced Apprenticeship in Hospitality Supervision and Leadership from either Professional Cookery Apprenticeship.
How will I be assessed?
The mode of assessment will depend upon the part of the course you are completing, but methods will include paper-based assessment, online assessment and workplace assessment.
Course Content/units
Intermediate Apprenticeship
The programme involves six components:
• Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery)
• NVQ Diploma (Level 2) in Professional Cookery
• Level 1 Functional Skill Maths
• Level 1 Functional Skill in English
• Employment Rights and Responsibilities
• Personal learning and thinking skills
You will take eight theory units during the year of study:
• Safe, hygienic and secure working environments in hospitality
• Food safety in catering
• Kitchen administration in the hospitality industry
• Preparation, cooking and finishing of fish dishes
• Preparation, cooking and finishing of meat dishes
• Preparation, cooking and finishing of poultry dishes
• Preparation, cooking and finishing of vegetable dishes
• Effective teamwork
For the practical element of the course, you can choose from a range of units to build upon the knowledge gained from your theoretical study. The following units are indicative of a typical Professional Cookery programme:
• Maintain a safe, hygienic and secure working environment
• Maintain food safety when storing, preparing and cooking food
• Maintain, handle and clean knives
• Make basic stock
• Prepare cook and finish basic soups
• Prepare fish for basic dishes
• Cook and finish basic fish dishes
• Prepare meat for basic dishes
• Cook and finish basic meat dishes
• Prepare poultry for basic dishes
• Cook and finish basic poultry dishes
• Prepare vegetables for basic dishes
• Cook and finish basic vegetable dishes
• Prepare, cook and finish basic egg dishes
• Produce healthier dishes
• Work effectively as part of a hospitality team
• Employment rights & responsibilities in the hospitality, leisure, travel and tourism sector
Advanced Apprenticeship
The Advanced Apprenticeship involves six components:
• Level 3 Certificate in Hospitality and Catering Principles (Professional Cookery)
• NVQ Diploma (Level 3) in Professional Cookery
• Level 2 Functional Skill Maths
• Level 2 Functional Skill in English
• Employment Rights and Responsibilities
• Personal learning and thinking skills
You will complete eight theory units during your period of study:
• Health, safety and security in the hospitality working environment
• Preparation, cooking and finishing of hot sauces
• Preparation, cooking and finishing of dressings and cold sauces
• Preparation, cooking and finishing of fish dishes
• Preparation, cooking and finishing of meat dishes
• Preparation, cooking and finishing of poultry dishes
• Preparation, cooking and finishing of vegetable dishes
• Developing working relationships in the hospitality industry
For the practical element of the course, you can choose from a range of units which build on the theory. The following represents a typical Advanced Professional Cookery programme:
• Maintain the health, hygiene, safety and security of the working environment
• Maintain food safety when storing, preparing and cooking food
• Prepare, cook and finish complex hot sauces
• Prepare, cook and finish dressings and cold sauces
• Prepare fish for complex dishes
• Cook and finish complex fish dishes
• Prepare meat for complex dishes
• Cook and finish complex meat dishes
• Prepare poultry for complex dishes
• Cook and finish complex poultry dishes
• Prepare game for complex dishes
• Cook and finish complex game dishes
• Cook and finish complex vegetable dishes
• Prepare, cook and finish fresh pasta dishes
• Prepare, cook and finish complex hot desserts
• Prepare, cook and finish complex cold desserts
• Develop productive working relationships with colleagues
• Employment rights & responsibilities in the hospitality, leisure, travel and tourism sector
Awarding Body
City & Guilds
What next?
For further information, advice and to enrol, please call our Customer Liaison Team on 01935 423921
