Apprentice opportunity or part time basis. This course is for those who have achieved an NVQ Level 2 Professional Cookery or VRQ Level 2 Diploma in Professional Cookery or anyone who has the relevant industrial experience (practical assessment will form part of the induction programme to ascertain suitability for this level). This course will develop your practical skills and knowledge for a career as a chef in the catering industry.
(19+)
4 GCSEs at Grade 9-4 or a Level 2 Hospitality & Catering qualification.
The content on this course covers a wide range of topics such as advanced restaurant and kitchen skills, supervisory management and resource management. Students will also undertake the relevant Functional Skills (English, Maths or IT).
This programme is mainly practical and aims to bring together the various elements of the topics mentioned above that are used within a hospitality and catering environment. Students will be exposed to a variety of teaching and learning methods including classroom-based and practical sessions.
A variety of assessment methods are used including assignments, exams (Functional Skills) and practical exercises.
On successful completion of this course, students can progress to a higher education programme in Management or Hospitality and Catering. Alternatively, students can progress their career within the hospitality and catering industry.
Students will be required to purchase a uniform and kitchen kit. There is an expectation that students will work in their own time to complete the necessary reading, homework and assessment work. Students spend two days per week in a work placement.
