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The Catering Apprenticeship is delivered over a two year period. You will attend college one day a week.
As a Catering Apprentice you will usually start as a kitchen assistant or trainee chef. At this level you will spend time in each area of the kitchen, gaining knowledge of a range of skills and techniques, learning how to look after kitchen equipment and utensils.
With experience, you could progress to section chef and be in charge of running an area of the kitchen. For example bread and pastries. The next step would be sous chef, which would involve using your experience to run the kitchen on behalf of the head chef when needed. In smaller kitchens you could also be responsible for cleaning the kitchen and serving customers.
Job Roles: Chef, Cook, Sous Chef, Food Preparation Assistant, Kitchen Assistant.
APPRENTICESHIP PROGRAMME
(Please note that this Apprenticeship has two routes Food Processing and Cookery and Professional Cookery)
NVQ Level 2 Food Processing & Cookery – For learners new to this profession
Mandatory Units (all to be taken)
· Maintain a safe, hygienic and secure working environment
· Contribute to effective teamwork
· Maintain food safety when storing, preparing and cooking food
7 Optional Units must then be taken (4 out of Group A and 3 out of Group B):
Group A:
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· Cook and finish basic fish dishes |
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· Cook and finish basic meat dishes |
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· Cook and finish basic poultry dishes |
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· Cook and finish basic vegetable dishes |
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· Cook-chill food |
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· Cook-freeze food |
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· Prepare cook and finish basic hot sauces |
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· Prepare cook and finish basic rice dishes |
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· Prepare cook and finish basic pasta dishes |
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· Prepare cook and finish basic pulse dishes |
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· Prepare cook and finish basic egg dishes |
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· Prepare cook and finish basic bread and dough products |
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· Prepare cook and finish basic pastry dishes |
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· Prepare cook and finish basic cakes sponges and scones |
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· Prepare cook and finish basic grain dishes |
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· Prepare cook and finish basic healthier dishes |
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· Prepare cook and finish basic hot and cold desserts |
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· Prepare and present food for cold presentation |
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· Prepare, cook and present flour dough and tray-bake desserts |
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· Prepare hot and cold sandwiches |
Group B:
Mandatory Units (all to be taken):
· Maintain a safe, hygienic and secure working environment
· Contribute to effective teamwork
· Maintain food safety when storing, preparing and cooking food
11 Optional Units must then be taken out of:
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· Prepare and cook simple bread |
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· Order stock |
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· Prepare fish for basic dishes |
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· Prepare shellfish for basic dishes |
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· Prepare meat for basic dishes |
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· Prepare poultry for basic dishes |
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· Prepare game for basic dishes |
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· Prepare offal for basic dishes |
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· Prepare vegetables for basic dishes |
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· Cook and finish basic fish dishes |
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· Cook and finish basic shellfish dishes |
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· Cook and finish basic meat dishes |
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· Cook and finish basic poultry dishes |
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· Cook and finish basic game dishes |
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· Cook and finish basic offal dishes |
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· Cook and finish basic vegetables dishes |
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· Cook chill food |
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· Cook freeze food |
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· Prepare, cook and finish basic hot sauces |
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· Prepare, cook and finish basic soups |
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· Make basic stock |
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· Prepare cook and finish basic rice dishes |
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· Prepare cook and finish basic pasta dishes |
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· Prepare cook and finish basic pulse vegetable pulse dishes |
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· Prepare cook and finish basic vegetable protein dishes |
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· Prepare cook and finish basic egg dishes |
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· Prepare cook and finish basic bread and dough products |
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· Prepare cook and finish basic pastry dishes |
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· Prepare cook and finish basic cakes, sponges and scones |
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· Prepare cook and finish basic grain dishes |
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· Prepare cook and finish healthier dishes |
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· Prepare cook and finish basic hot and cold desserts dishes |
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· Prepare and present food for cold presentation |
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· Complete kitchen documentation |
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· Set up and close kitchen
Extras:
· Employment Rights and Responsibilities (must be completed within 6 months of starting the programme)
· Technical Certificate in Hospitality and Catering Principles
· Level 1 Key Skill in Communication
· Level 1 Key Skill in Application of Number |
ADVANCED APPRENTICESHIP
NVQ Level 3 in Professional Cookery (Preparation & Cookery)
Mandatory Units (all to be taken):
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· Establish and develop positive working relationships in hospitality |
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· Maintain the health, hygiene, safety and security of the working environment |
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· Maintain food safety when storing, preparing and cooking food |
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· Prepare fish for complex dishes |
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· Prepare meat for complex dishes |
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· Prepare poultry for complex dishes |
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· Cook and finish complex fish dishes |
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· Cook and finish complex meat dishes |
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· Cook and finish complex poultry dishes |
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· Cook and finish complex vegetable dishes |
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· Prepare cook and finish complex sauces |
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4 Optional Units must then be taken out of:
· Contribute to the control of resources |
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· Contribute to the development and introduction of recipes and menus |
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· Prepare cook and finish healthier dishes |
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· Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served |
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· Prepare cook and finish complex bread and dough products |
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· Prepare cook and finish complex cakes, biscuits, sponges and scones |
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· Prepare cook and finish complex pastry products |
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· Prepare, process and finish chocolate products |
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· Prepare process and finish marzipan, pastillage and sugar products |
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· Prepare and cook complex hot desserts |
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· Prepare and cook complex cold deserts |
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· Produce sauces, fillings and coatings for complex desserts
Extras:
· Employment Rights and Responsibilities (to be completed within in 6 months of the start of the programme)
· Technical Certificate in Hospitality and Catering Principles (Professional Cookery)
· Level 2 Key Skill in Communication
· Level 2 Key Skill in Application of Number
Awarding Body: People 1st
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