Level Two Intermediate Apprenticeship in Catering and Professional Chef - Professional Cookery

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This course is for those working in hospitality and catering who wish to develop their supervisory and leadership skills whilst
working to gain a nationally recognised qualification.

What will I study?

Units include:

  • Health, hygiene and safety
  • Team work
  •  Maintaining and handling knives
  • Preparation and cooking of meat, poultry and vegetables
  • Preparation and cooking for soups and sauces
  • Preparation and cooking of pastry, cakes, sponges, biscuits and scones
  •  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.

Entry requirements

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.

What next?

You could progress onto the Level Three Advanced Apprenticeship in Professional Cookery.

Additional information

For start dates and fees, consult the relevant course guides below or you can request a prospectus by post.

Full Time 2018 Higher Education Apprenticeships 2018 Summer Part-time course guide