What is it like to study this course and how will I be assessed?
This is the hospitality industries professional qualification for chefs. The apprenticeship is the most suitable route for anyone starting a career in the kitchen in this industry. The Apprenticeship in Professional Cookery offers an in-depth, practical approach and a solid platform for anyone wishing to train as a chef or cook. As an apprentice you will hold a full time job as a trainee chef in a restaurant or hotel and attend college one day a week.
At college you will learn through lectures and workshops while you spend the remainder of your week at your workplace where you will put your new skills into practice. You will be assessed by your Training Officer and tutor in a variety of ways, including exams and practical assignments. You may also be assessed by your Line Manager as you undertake your responsibilities.
During your Intermediate Apprenticeship you will learn about the many different techniques involved in becoming a chef and you will cover the following subjects:
- Maintaining food safety when storing, preparing and cooking food
- Work effectively as part of a team
- Preparing fish, meat, poultry and vegetables for basic dishes
- Cooking and finishing basic fish, meat, poultry and vegetable dishes
- Preparing, cooking and finishing basic hot sauces, stocks, basic soups and hot and cold desserts
You will also complete Technical Certificates "Level 2 Award in Hospitality and Catering Principles" as part of your course. During your course you will also complete an Employee Rights and Responsibilities (ERR) assignment and Personal Learning and Thinking Skills assignment.