Catering and Professional Chef
Starting Salary:
Qualification: NVQ
Length:
Type: Apprenticeship
Apprenticeship Overview

 

An Apprenticeship in Catering and Professional Chefs combines the practical hands-on experience of the workplace with the knowledge and understanding and practical skills gained in the college classroom and work.

At Intermediate level Apprentices could work as a kitchen assistant helping with food preparation and keeping the working area clean and tidy, or as a school cook, preparing, cooking and serving nutritious meals in large volumes. Alternatively Apprentices might work in a role that requires a speciality such as Asian, Oriental or other cuisines.

Successful completion of an Advanced Level apprenticeship could lead to more senior roles as a sous chef or senior chef, preparing and finishing food from scratch for a wide variety of dishes and ingredients. Or you might choose to specialise in patisserie and confectionery and become a pastry chef.

Units include:

  • Developing skills for employment in the Catering and Hospitality Industry
  • Food safety in catering
  • Health and safety in catering
  • Nutritional and special diets in catering
  • Kitchen operations, costs and menu planning
  • Applying workplace skills.
  • Prepare and cook sauces, stocks, soups, fruit and vegetables, meat and offal, poultry, fish and shellfish, pasta and rice grains and egg dishes, desserts and puddings and bakery products.
Entry Requirements
Job Roles
Framework/Units
Assessment
Other information