Food Production and Cooking Intermediate Apprenticeship
Type: Part Time
Awarding Body: Download/print details
Download PDF application form Enquire online
The course is for anyone who is employed in the Hospitality Industry who wishes to gain a professional qualification. This course is ideal for candidates working within local authority catering, schools, residential and care homes. The course covers all aspects of Health and Hygiene, Safety, communication with others and a wide variety of craft units such as meat, fish, poultry, vegetables and stock control, etc.
The course covers:
1. NVQ Level 2 in Food Production and Cooking, achieving a minimum of 40 credits for the full qualification
2. Functional Skills Maths Level 1
3. Functional Skills English Level 1
4. Technical Certificates (online tests)
The 4 components above need to be completed to obtain the full Apprenticeship qualification. The NVQ Level 2 Food Production and Cooking logbook is made up of units each with a credit value. 40 credits need to be achieved for the full Diploma qualification.
Mandatory Units consist of: (All to be completed-12 credits)
- 101 Maintain a safe, hygienic and secure working environment
- 104 Contribute to effective team work
- 203 Maintain food safety when storing, preparing and cooking food
- 666 Employment Rights and Responsibilities in the Hospitality sector
Optional Units A (Minimum 16 credits- 4/5 units)
- 281 Produce basic fish dishes
- 282 Produce basic meat dishes
- 283 Produce basic poultry dishes
- 284 Produce basic vegetable dishes
- 285 Cook-chill food
- 286 Cook-freeze food
- 287 Produce basic hot sauces
- 288 Produce basic rice, pulses and grain dishes
- 289 Produce basic pasta dishes
- 290 Produce basic bread and dough products
- 291 Produce basic pastry products
- 292 Produce basic cakes, sponges and scones
- 293 Produce basic hot and cold desserts
Optional Units B (Minimum of 12 credits-3/4 units)
- 117 Prepare hot and cold sandwiches
- 143 Produce basic egg dishes
- 296 Produce healthier dishes
- 297 Maintain an efficient use of food resources
- 298 Maintain an efficient use of resources in the kitchen
- 144 Prepare meals for distribution
- 234 Prepare and cook food to meet the requirements of allergy sufferers
- 145 Prepare meals to meet relevant nutritional standards set for school meals
- 235 Promote new menus
- 201 Give customers a positive impression of yourself and your organisation
- 110 Provide a counter/takeaway service
- 111 Convert a room for dining
- 271 Complete kitchen documentation
- 272 Set up and Close kitchen
Course Structure & Teaching Methods
- Learning materials are specifically designed for you to work through on your own and with the help of a tutor/assessor, who will help you with your studies and give feedback.
- A qualified assessor will visit you at work weekly for between 60-90 minutes.
- We will be flexible and fit in with the needs of your business and job requirements.
- Your work will be sampled on an ongoing basis by a qualified verifier.
Information & Support
This will be discussed at the enrolment and induction process. Please let our staff know if you need any additional support or reasonable adjustments - we will do all we can to help. Our experienced and competent staff can also tailor learning materials to suit particular needs; and can help you decide on your course and progression options.
You must expect to devote time each week to private study and homework.
What can I progress to from this course?
After completing the Level 2 course you can progress to the Level 3 Hospitality Supervision & Leadership course if your role is sufficient to warrant the extra responsibility of the supervisory level.
Available Dates and Locations
Please contact us to register your interest for the next available start date.