Level Two Intermediate Apprenticeship in Catering and Professional Chefs - Food Production and Cooking
This apprenticeship is suitable for people who work in a bakery or for catering staff, cooks and chefs whose outlet and menu relies mainly on pre-prepared raw materials and predominantly uses pre-prepared dishes, mixes and sauces from frozen, chilled, dried or canned sources. These may be the kitchens that serve chain restaurants, popular eateries, hospitals, school canteens, hotel dining rooms, care homes, contract catering sites, fast food outlets or cafes.
What will I study?
- Health, hygiene and safety
- Team work
- Maintaining and handling knives
- Production of meat, poultry and vegetable dishes
- Production of sauces and pasta dishes
- Production of pastry, cakes, sponges, biscuits and scones
- Production of bread and dough products, tray bakes and flour products
- Use of specialist equipment
- Setting up and closing a kitchen
- 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.
How will the course be delivered?
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/apps for details.
You could progress to the Level Three Advanced Apprenticeship in Hospitality Supervision and Leadership.
For start dates and fees, consult the relevant course guides below or you can request a prospectus by post.