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intermediate professional cookery

This is the hospitality industry’s professional qualification for chefs and cooks, suitable for all catering staff that prepare and cook predominantly from fresh and raw ingredients. The variety of NVQ units enable chefs and cooks working in a variety of restaurants and catering outlets to achieve this professional qualification. The qualification is suitable for those cooking in a specialist ethnic or fine dining restaurant, plus any other restaurants and catering outlets that serve freshly prepared and cooked food, which could include production kitchens for airline catering or events catering or any catering sites catering for employees, clients or customers.

Average Duration: The apprenticeship runs for 12 months

Course Information

The Intermediate Professional Cookery Apprenticeship is made up of a framework which includes:

  • QCF Level 2 NVQ Diploma in Professional Cookery
  • QCF Level 2 Certificate in Hospitality and Catering Principles
  • Maths Functional Skills Level 1
  • English Functional Skills Level 1
  • Employment Rights and Responsibilities

Progression

Apprentices may progress to Level 3 advanced apprenticeships in Professional Cookery, Hospitality Supervision or Team Leading qualifications.

Entry qualifications

There are no formal entry requirements to this qualification. The students will be assessed and interviewed to demonstrate that they are able to cover the range required by the relevant NVQ at work. In addition, the apprentices are expected to carry out initial assessments in English and Maths where they would be expected to ideally achieve Level 1 in both subject areas. If an apprentice has GCSE grade C and above in English and Maths then they do not have to do functional skills as a part of the apprenticeship.

Location

This training is delivered entirely on the employer’s premises.

Assessment

The apprentice is expected to attend on the job and off the job training to attain knowledge, training and complete competency units. In addition, they will be trained by the employer.

How to apply

You can apply through the college application. Once you have applied to the college, you will be invited for an interview at the college and also with the potential employer.

Course Elements / Sample Course Units

Mandatory units include:

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

Optional Units include - need to select some of these units:

  • Prepare fish for basic dishes
  • Prepare shellfish for basic dishes
  • Prepare meat for basic dishes
  • Prepare poultry for basic dishes
  • Prepare game for basic dishes
  • Prepare offal for basic dishes
  • Prepare vegetables for basic dishes
  • Process dried ingredients prior to cooking
  • Cook and finish basic fish dishes
  • Cook and finish basic shellfish dishes
  • Cook and finish basic meat dishes
  • Cook and finish basic poultry dishes
  • Cook and finish basic offal dishes
  • Cook and finish basic vegetable dishes
  • Cook and finish basic games dishes
  • Cook-chill food
  • Cook-freeze food
  • Prepare and mix spice and herb blends
  • Prepare, cook and finish basic soups
  • Prepare, cook and finish basic vegetarian protein dishes
  • Prepare, cook and finish basic hot sauces
  • Make basic stock
  • Prepare, cook and finish basic rice dishes
  • Prepare, cook and finish basic pasta dishes
  • Prepare, cook and finish basic pulse dishes
  • Prepare cook and finish basic egg dishes
  • Prepare cook and finish basic bread and dough dishes
  • Prepare cook and finish basic pastry products
  • Prepare cook and finish basic cakes, sponges, biscuits and scones
  • Prepare cook and finish basic grain dishes
  • Produce healthier dishes
  • Prepare cook and finish basic cold and hot desserts
  • Prepare and present food for cold presentation
  • Prepare, cook and finish Dim Sum
  • Prepare, cook and finish noodle dishes
  • Cook food using a tandoor complete kitchen documentation
  • Set up and close a kitchen
  • Order stock

For a print out of this information click here

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