Food Production and Cooking Intermediate Apprenticeship


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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

Training structure

  • 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.

Minimum entry requirements

There are no formal qualifications required.  You must be working in the hospitality and catering industry.   You will be working and training with your employer who will be supporting you and who will allow your assessor to visit to observe and work with you through all aspects of the requirements of the course.

We strongly recommend our short courses on Emergency First Aid at Work, Food Safety, Health & Safety and COSHH.

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 do with this Apprenticeship?

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.

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