Professional Cookery Intermediate Apprenticeship

Professional Cookery Intermediate Apprenticeship

Apprentice Location: Workplace
Type: Part Time
Awarding Body:
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Course Details

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.

Progression Opportunities

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.

Available Dates and Locations

Please contact us to register your interest for the next available start date.

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