Professional Cookery Intermediate Apprenticeship
Type: Part Time
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The course is for anyone who is employed in the hospitality industry who wishes to gain a professional qualification. The course covers all aspects of Health and Hygiene, Safety, communication with others and a wide variety of craft units such as meat, fish, soups, vegetables, stock control etc.
The course covers:
- NVQ Level 2 in Professional Cookery, achieving a minimum of 58 credits for the full qualification
- Functional Skills Maths Level 1
- Functional Skills English Level 1
- Technical Certificates (On line tests)
The 4 components above need to be completed to obtain the full apprenticeship qualification.
The NVQ Level 2 Professional Cookery logbook is made up of units each with a credit value.
58 credits need to be achieved for the full Diploma qualification.
Mandatory Units consist of: (All to be completed-17 credits)
101 Maintain a safe, hygienic and secure working environment
102 Maintain, handle and clean knives
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 13 credits- 3 units, we will encourage you to complete all these units)
227 Cook and finish basic fish dishes
229 Cook and finish basic meat dishes
230 Cook and finish basic poultry dishes
233 Cook and finish basic vegetable dishes
Optional Units B (Minimum of 12 credits -3 units, we will encourage you to complete all these units)
220 Prepare fish for basic dishes
222 Prepare meat for basic dishes
223 Prepare poultry for basic dishes
226 Prepare vegetables for basic dishes
Optional Units C (Minimum 3 credits – 1 unit)
236 Prepare, cook and finish hot sauces
237 Prepare, cook and finish basic soups
238 Make basic stock
Sample of Optional Units D (Remaining credits come form this section)
221 Prepare shellfish
224 Prepare game
228 Prepare and finish basic shellfish dishes
231 Prepare and finish basic game dishes
239 Prepare, cook and finish basic rice dishes
240 Prepare, cook and finish basic pasta dishes
243 Prepare, cook and finish basic egg dishes
244 Prepare, cook and finish basic bread and dough products
245 Prepare, cook and finish basic pastry products
246 Prepare, cook and finish basic cakes, sponges and scones
248 Prepare, cook and finish basic healthier dishes
249 Prepare, cook and finish basic hot and cold desserts
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.
After completing a Level 2 course, you can progress to either the Level 3 Professional Cookery course if work place covers complex style dishes or the Level 3 Hospitality Supervision and Leadership course if your role is sufficient to warrant the extra responsibility of the supervisory level.