Professional Cookery Apprenticeship Level 2

Course Code: 3532

Duration : 1 year

Apprenticeships are very popular programmes designed by employers that provide paid work-experience, training and qualifications to people aged 16 and above.
An Apprenticeship framework comprises:
- A work-based qualification (NVQ), assessed in the workplace, demonstrating practical skills linked to the job
- A technical certificate, achieved at College, showing the theoretical knowledge relevant to the job
and other qualifications valued by employers such as:
- Functional skills, which show competency in English, maths or I.C.T applied to the workplace
- Employee Rights and Responsibilities (ERR)
- Personal Learning and Thinking Skills (PLTS); they include creative thinking, independent enquiry, reflective learner, effective participator, self management and team working.

Qualification
In the workplace, candidates must achieve a total of 58 credits, 13 from mandatory units and the rest from optional units.
Mandatory units:
Maintenance of a safe, hygienic and secure working environment
Working effectively as part of a hospitality team
Maintain food safety when storing, preparing and cooking food
Maintain, handle and clean knives
Optional units:
Cook and finish basic fish/meat/poultry/vegetable dishes
Prepare fish/meat/poultry/vegetables for basic dishes
Prepare, cook and finish basic hot sauces/soups
Make basic stock
Prepare fish/shelfish/meat/poultry/game/offal/vegetables for basic dishes
Process dried ingredients prior to cooking
Prepare and mix spice and herb blends
Cook and finish basic fish/shelfish/meat/poultry/game/offal/vegetable dishes
Cook-chill food
Prepare, cook and finish basic hot sauces/soups
Make basic stock
Prepare, cook and finish basic rice/pasta/pulse/vegetable protein/egg dishes
Prepare, cook and finish basic bread and dough products/pastry products/cake, sponges, biscuits and scones/grain dishes
Produce healthier dishes
Prepare, cook and finish basic cold and hot deserts
Prepare and present food for cold presentation
Prepare, cook and finish dim sum
Prepare, cook and finish noodle dishes
Prepare and cook food using a tandoor
Complete kitchen documentation
Set up and close kitchen
Order stock
Cook and finish simple bread and dough products
Liaise with care team to ensure that an individuals nutritional needs are met
Prepare meals to meet relevant nutritional standards set for school meals
At College, candidates will study the Level 2 Certificate in Hospitality and Catering Principles and functional skills in maths and English at Level 1.
Assessments will be based on performance in the workplace, assignments, portfolio building and an exam.

Entry Requirements:

Applicants must be aged 16 or over. They must be employed in a catering setting for a minimum of 30 hours a week (including work and College).
Ideally applicants should have at least 4 GCSEs at grade D or above, including math and English. All applicants will be individually interviewed and assessed.

Career Options:

After this Apprenticeship you can go onto the Level 3 Advanced Apprenticeship or enter full-time employment.
For apprentices aged 19+ fees may apply but there is an expectation that your employer will pay this contribution.

Course Starting: Monday 10 Sep 2012 - AP - Folkestone

Course Starting: Monday 10 Sep 2012 - AP - Tonbridge