Level Three Advanced Apprenticeship in Hospitality and Catering
There are two routes available within this apprenticeship:
Professional Cookery; for those whose job tasks consist of food preparation and cooking (professional Cookery level – gourmet cuisine), for craft chefs and sous chefs wanting to progress in their career.
Hospitality Supervision and Leadership, for those whose job tasks consist of food and drink service supervision working as a head waiter and/or head of waiting staff, food and beverage manager or head chef/kitchen manager.
What will I study?
Food and drink service supervision units include:
- Maintaining a safe, secure and hygienic environment
- Preparing tables and serving food at the table
- Supervising the preparing and clearing the bar area and serving alcoholic and soft drinks
- Supervising functions and food service
- Leading a team to improve customer service
Professional cookery units include:
- Maintaining food safety when storing, preparing and cooking food
- Preparing and cook fish, meat and poultry for basic dishes
- Preparing, cook and finishing basic hot sauces
- Preparing cook and finishing bread and dough
- Preparing and cooking pastry
- Kitchen documentation
How will I be assessed?
The course is assessed through observation, underpinning knowledge questions and the development of a portfolio of evidence to demonstrate competence.
Many apprenticeships do not have formal entry requirements other than you must be working in an appropriate job. Call us for details of the entry requirements of the apprenticeship you're interested in. East Riding College does advertise some apprenticeships with a job attached on behalf of employers. Go to www.eastridingcollege.ac.uk/apprenticeships for details.
Following an advanced apprenticeship could be higher education, an NVQ level four or a foundation degree.
For start dates and fees, consult the relevant course guides below or you can request a prospectus by post.