Award Crest
York College

Qualification

Intermediate Apprenticeship (Level 2) or Advanced Apprenticeship (Level 3) in Professional Cookery.
Most candidates start on the Intermediate Apprenticeship and progress to the Advanced Level, although the level may be determined by the role in the workplace and previous qualifications.

Entry requirements

To start the course you must be employed in a relevant environment for a minimum of 30 hours per week. In addition, for the Intermediate Apprenticeship (Level 2) you will have a minimum of 3 GCSEs at grade D or above including English and Maths (grade 3 +). For the Advanced Apprenticeship (Level 3) you will have a minimum of 3 GCSEs at grade C or above including English and Maths (grade 4 or above) and should have completed the Level 2 programme (either Apprenticeship or full-time).

Duration

Each level takes a minimum of one year to complete.
Delivery of this apprenticeship is through a combination of on and off the job learning and weekly attendance at College.

Why Professional Cookery?

York and North Yorkshire has a strong tourism and leisure industry and qualified chefs are in demand. You will be entering a dynamic, fast moving and exciting career in the service sector and will acquire the knowledge and skills to embark on your chosen career in Hospitality.

What will I study?

Level 2 NVQ Diploma in Professional Cookery

Mandatory units: 

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

Optional units include:

• Prepare cook & finish bread and dough products
• Prepare cook & finish basic hot sauces and soups
• Prepare cook & finish meat, poultry and vegetable dishes
• Prepare cook & finish hot & cold desserts

Level 3 NVQ Diploma in Professional Cookery

Mandatory units:

• Develop productive working relationships with colleagues
• Maintain the health, hygiene, safety and security of the working environment
• Maintain food safety when storing, preparing and cooking food

Optional units include:

• Prepare meat for complex dishes
• Prepare cook and finish hot sauces
• Contribute to the control of resources

Additional study

• Functional Skills in Maths and English
• Personal Learning & Thinking Skills (PLTS)
• Employee Rights & Responsibilities
• Technical Certificate – Certificate in Hospitality & Catering Principles

How will I be assessed?

The NVQ programme is based on continuous assessment, which consists of practical tasks, observations of your work, oral questioning and written questions. The Functional Skills are assessed through online tests.

What could it lead to?

After completing the Advanced Apprenticeship you will be in an ideal position to apply for chef de partie and sous chef positions with reputable establishments or work towards setting up your own business.

Professional Cookery Apprenticeship success rate is 23.1% above the National Average of 68%
Level 2 is 21.5% above the National Average of 68%
Level 3 is 30.1% above the National Average of 69.9%


York College, graded Outstanding by OFSTED, is ideally placed to support both Apprentices and businesses to successfully engage with and benefit from Apprenticeships.

To find out more about how to become an Apprentice or how to recruit an Apprentice into your business please contact York Business Development Unit:

Tel: 01904 770368
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

rebecca ellis

Kirsty MacGregor

Hannah Dickinson-Walker

Billy Griffin

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