Food Production & Cooking - Intermediate Apprenticeship
The catering industry covers hotels, restaurants, pubs, bar and nightclubs, contract catering, holiday centres and school catering. This industry contributes around 30 billion to the English economy, with the restaurant industry alone employing two thirds of a million people.
Typically an individual who is working towards this apprenticeship framework will have one of the following job roles; a school cook or chef, a cook, chef or kitchen assistant.
Apprenticeships are a tested way of training either a new or existing team member. An apprenticeship will provide on-the-job training which leads to an employee gaining a nationally recognised qualification which has been developed by the Sector Skills Council. The Apprenticeship framework will include the following elements;
• Food Production and Cooking – Level 2 Diploma (NVQ)
• Hospitality and Catering Principles (Food Production and Cooking) – Level 2 Certificate
• Mathematics – Level 1
• English – Level 1
• Personal Learning & Thinking Skills
• Employment Rights and Responsibilities
An employee/apprentice must be over 16 years of age with no prior level 4 qualifications or above working a minimum of 30 contracted hours per week in an appropriate occupational role.
How will I be assessed?
You will be assessed againsts a set of nationally recognised standards which are set by the Awarding Body. The competence based element assessment will be via direct observation and work place supporting evidence. The knowledge based element may be assessed via a test, reflective review or assignment to confirm that you have achieved and understood the level of knowledge required. Whereas Functional Skills will be assessed via on-line tests.
What can I do next
Three months before completing this Apprenticeship framework a review will take place with yourself and your employer to discuss progression opportunties which may lead to a permanent employment contract, further study or indeed both.