About the course
This apprenticeship is suitable for you if you want to start a career or develop your existing skills in professional cookery. Working as a chef is a highly skilled, practical career-path. The catering industry as a whole contributes billions to the UK economy, and is one of the biggest employers of young people in the UK. Chefs are needed in every food establishment, from local pubs to silver service Michelin Star restaurants.
What you will learn
All training on this course is delivered either in the workplace or at college, on a day release basis. With this apprenticeship, you will gain the practical experience needed to progress, as well as the theory behind the dishes you create.
Duties are likely to include:
- Maintaining a safe, clean and hygienic working environment
- Maintain food safety when storing, preparing and cooking food
- Preparing food for complex dishes
- Prepare cook and finish dressings and cold sauces
- Prepare, cook and finish complex sauces, pastry, bread, cake and deserts
- Contribute to the development and introduction of recipes and menus
- Contribute to the control of resources
As an apprentice you can expect to undertake work based learning with an employer and to be paid a wage. The apprenticeship will include an NVQ diploma, functional skills and knowledge based element or technical certificate.
Our modern commercial kitchens and commercial fine dining restaurant (Aspire) will provide you with the perfect place to learn your trade in this industry. Gain valuable experience of working in the restaurant and at catering events that will build your CV and enhance your employability.
A full assessment will take place to ensure you have the skills to complete the qualification. As this is an advanced apprenticeship, all applicants will require GCSEs at grade A*-C/9-4 in English and maths (or equivalent), or can demonstrate through the assessment process that they will be able to achieve this. By completing a workplace audit the Apprenticeship Coordinator will be able to establish whether you are covering the right level of tasks in the workplace to support the criteria necessary for the on-site evidence.
Note - You will be required to attend an interview at the College prior to enrolling onto an apprenticeship.
Dates, times & fees
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- Sous Chef or Senior Chef
- Sous Chef or Senior Chef/Cook – fine dining
- Sous Chef or Senior Chef/Cook – restaurants, hotels and gastro pubs
- Pastry Chef
You will attend college one day a week to ensure you get the support you need to succeed. The rest of the training will take place in the workplace with in-house training by the employer and an assessor who will visit you on site.
Evidence of knowledge and competency can be obtained through: observations in the workplace, physical products of work, reports, plans, online assessments, correspondence, witness testimony, discussion and questioning.
Apprentices will also be assigned an Assessor, who will visit them every 12 weeks to ensure they are happy with their progress and on track to achieve.