West Thames College London

Apprenticeship in Professional Cookery - Intermediate

The catering industry covers hotels, restaurants, pubs, bars and nightclubs, contract catering, holiday centres and school and office catering. It operates across well-known chains and in small businesses. The hotel and catering industry as a whole is a big employer and contributes around £30 billion to the English economy each year, with the restaurant industry alone employing two thirds of a million people.
Apprentices will train to meet the minimum standards expected of a commis chef and learn how to prepare and cook a range of dishes seen on contemporary menus.

Key course features

Qualification: NVQ Level 2 Diploma in Professional Cookery

Level: Level 2

Mode: Part-time

Start Date: 01 August 2016

About the course

You will study:

Mandatory units:

  • Maintain a safe, hygienic and secure working
  • Working effectively as part of a hospitality team
  • Maintain food safely when storing, preparing and cooking food
  • Maintain, handle and clean knives

Optional units:

  • Prepare fish, shellfish, meat, poultry, game, offal, vegetables for basic dishes
  • Process dried ingredients prior to cooking
  • Prepare and mix spice and herb blends
  • Cook and finish basic fish, shellfish, meat, poultry, offal, game, vegetatble dishes
  • Make basic stock
  • Prepare, cook and finish basic soups and hot sauces
  • Prepare, cook and finish basic rice, pasta, pulse, vegetable protein, grain, egg dishes
  • Prepare, cook and finish basic cakes, sponges, biscuits and scones
  • Prepare, cook and finish basic bread and dough / pastry products
  • Prepare, cook and finish basic hot and cold desserts
  • Produce healthier dishes
  • Prepare and present food for cold presentation
  • Prepare, cook and finish basic dim sum and noodle dishes
  • Prepare and cook food using a tandoor
  • Cook-chill / freeze food
  • Complete kitchen documentation
  • Set up and close kitchen
  • Order stock
  • Liaise with care team to ensure that individual nutritional needs are met
  • Prepare meals to meet the relevant nutritional standards set for school meals
  • Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector
You will also complete courses in:
  • Personal learning and thinking skills
  • Mathematics functional skills level 1
  • English functional skills level 1
  • Employment rights and responsibilities.
How will I be assessed?

Competence qualification: You must achieve a minimum of 58 credits to achieve this qualification. Some units are mandatory and some you may choose with the agreement of your employer and assessor. Your assessor will go through these units with you and your employer in more detail and discuss how the credits work so you may achieve your qualification successfully. Your assessor will visit you in the workplace to assess you to ensure you meet the minimum national standards.

Personal learning and thinking skills: Evidence will be collected to show that you have acquired the following skills:
  • Creative thinking
  • Independent enquiry
  • Reflective learning
  • Self-management
  • Teamwork
  • Effective participation.

Transferable skills qualifications:
  • Mathematics Functional Skills Level 1
  • English Functional Skills Level 1

Employment Rights and Responsibilities (ERR)
The ERR (Employment Rights and Responsibilities) programme is now covered by the online e-learning found on the Instructus website.

Where next?
On successful completion of the Intermediate Apprenticeship, you may decide to progress to the Advanced Apprenticeship in Hospitality or progress in your career, possibly taking on a more senior role with supervisory responsibilities.
Entry requirements

For the Intermediate Apprenticeship programme, you should be 16 years or older, working in a kitchen for at least 30 hours per week.

Because the industry has high client expectations and relies on repeat and new business, importance is given to:

  • Appropriate personal persentation (including clothing, hair and personal hygiene)
  • Practical, organisational and social skills
  • Attention to detail and cleanliness
  • An amicable nature and good communication
  • A willingness to work flexible hours/days as agreed in the employment
  • A high degree of dexterity and co-ordination.
Fees
How to apply?

Please view our current live vacancies and apply today.

Alternatively to register your interest in this apprenticeship click on the button below and complete the form.

Soundbite

  1. Christopher Fallon

    Professional Cookery VRQ Level 2 Diploma

    Christopher Fallon

    “The equipment is industry standard – there’s a pastry room as well as the kitchens and the teachers show you lots of different techniques using the equipment. I entered the Wessex Salon Culinaire competition in April and I won a silver medal for my chicken dish.”

  2. Racheal Ruzizi

    Level 3 Professional Cookery

    Racheal Ruzizi

    "I've had good feedback from the teachers which has really helped me. I've started working at Heathrow Terminal 4 where I am able to use the skills I've learnt on the course to serve customers in the restaurant."

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