The industry’s recognised professional qualification for staff involved in front office and reception activities for any residential outlets, including hotels, hostels, guest houses and even bed and breakfast.
Average Duration: The apprenticeship runs for 12 months
The Intermediate Food Production and Cooking Apprenticeship is made up of a framework which includes:
QCF Level 3 NVQ Diploma in Professional Cookery
QCF Level 3 Certificate in Hospitality and Catering Principles
Maths Functional Skills Level 1
English Functional Skills Level 1
Employment Rights and Responsibilities
Apprentices may progress to Level 3 advanced apprenticeships in Professional Cookery, Hospitality Supervision or Team Leading 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 then they do not have to do functional skills as a part of the apprenticeship.
This training is delivered entirely on the employer’s premises.
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:
Work effectively as part of a hospitality team
Maintain a safe, hygienic and secure working environment
Maintain food safety when storing, preparing, cooking food
Optional Units include - need to select some of these units:
Produce basic fish dishes
Produce basic meat dishes
Produce basic poultry dishes
Produce basic vegetables dishes
Cook freeze food
Produce basic hot sauces
Produce basic rice, pulse and grain dishes
Produce basic pasta dishes
Produce basic bread and dough products
Produce basic pastry dishes
Produce basic cakes, sponges and scones
Produce basic hot and cold desserts
Produce cold starters and salads
Produce flour, dough and tray bake products
Prepare hot and cold sandwiches
Produce basic egg dishes
Produce healthier dishes
Maintain efficient use of food resources
Maintain efficient use of resources in the kitchen