Catering Courses

The catering industry covers hotels, restaurants, pubs, bars and nightclubs, contract catering, holiday centres and school and office catering. It operates across well-known chains and in small businesses. The hotel and catering industry as a whole is a big employer and contributes around £30 billion to the English economy each year, with the restaurant industry alone employing two thirds of a million people. Apprentices will train to meet the minimum standards expected of a commis chef and learn how to prepare and cook a range of dishes seen on contemporary menus.

  • About the Course

    You will study:

    Mandatory units:

    • Maintain a safe, hygienic and secure working
    • Working effectively as part of a hospitality team
    • Maintain food safely when storing, preparing and cooking food
    • Maintain, handle and clean knives

    Optional units:

    • Prepare fish, shellfish, meat, poultry, game, offal, vegetables for basic dishes
    • Process dried ingredients prior to cooking
    • Prepare and mix spice and herb blends
    • Cook and finish basic fish, shellfish, meat, poultry, offal, game, vegetatble dishes
    • Make basic stock
    • Prepare, cook and finish basic soups and hot sauces
    • Prepare, cook and finish basic rice, pasta, pulse, vegetable protein, grain, egg dishes
    • Prepare, cook and finish basic cakes, sponges, biscuits and scones
    • Prepare, cook and finish basic bread and dough / pastry products
    • Prepare, cook and finish basic hot and cold desserts
    • Produce healthier dishes
    • Prepare and present food for cold presentation
    • Prepare, cook and finish basic dim sum and noodle dishes
    • Prepare and cook food using a tandoor
    • Cook-chill / freeze food
    • Complete kitchen documentation
    • Set up and close kitchen
    • Order stock
    • Liaise with care team to ensure that individual nutritional needs are met
    • Prepare meals to meet the relevant nutritional standards set for school meals
    • Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector
    You will also complete courses in:
    • Personal learning and thinking skills
    • Mathematics functional skills level 1
    • English functional skills level 1
    • Employment rights and responsibilities.
  • Entry Requirements

    For the Intermediate Apprenticeship programme, you should be 16 years or older, working in a kitchen for at least 30 hours per week.

    Because the industry has high client expectations and relies on repeat and new business, importance is given to:

    • Appropriate personal persentation (including clothing, hair and personal hygiene)
    • Practical, organisational and social skills
    • Attention to detail and cleanliness
    • An amicable nature and good communication
    • A willingness to work flexible hours/days as agreed in the employment
    • A high degree of dexterity and co-ordination.
  • Progression
    On successful completion of the Intermediate Apprenticeship, you may decide to progress to the Advanced Apprenticeship in Hospitality or progress in your career, possibly taking on a more senior role with supervisory responsibilities.
  • Assessment Method

    Competence qualification: You must achieve a minimum of 58 credits to achieve this qualification. Some units are mandatory and some you may choose with the agreement of your employer and assessor. Your assessor will go through these units with you and your employer in more detail and discuss how the credits work so you may achieve your qualification successfully. Your assessor will visit you in the workplace to assess you to ensure you meet the minimum national standards.

    Personal learning and thinking skills: Evidence will be collected to show that you have acquired the following skills:
    • Creative thinking
    • Independent enquiry
    • Reflective learning
    • Self-management
    • Teamwork
    • Effective participation.
    Transferable skills qualifications:
    • Mathematics Functional Skills Level 1
    • English Functional Skills Level 1

    Employment Rights and Responsibilities (ERR) The ERR (Employment Rights and Responsibilities) programme is now covered by the online e-learning found on the Instructus website.

How to Apply

Please view our current live vacancies and apply today. Alternatively to register your interest in this apprenticeship click on the button below and complete the form.

Course Info


Part Time

Level 2

Location Off Site

NVQ Level 2 Diploma in Professional Cookery

DSC 0274
IMG 7849
IMG 7857
IMG 9154

Student work

Apply Now

Select a course you've previously looked at or search for a new one, confirm the details and start your application.

Know what you're looking for?

Or pick from your previously viewed courses