Course Overview
An apprenticeship in Professional Cookery is an 18 month course where you are employed. You do not attend college.
The Hospitality and Catering Industry covers hotels,restaurants, pubs, cafe’s, contract catering and hospitality services. At Level 3 the Professional Cookery pathway is designed to give individuals skills to work as a Sous Chef or Senior Chef.
The majority of training is provided in the workplace
Completion of a portfolio of evidence
Work based observations
Theory based tasks and tests
Level 2 qualifications are required and experience in professional cookery is desirable
Apprentices must have an employer who can cover the NVQ criteria
All places are subject to satisfactory interview.
A Level 3 NVQ Diploma in Professional Cookery and Level 3 Certificate in Hospitality and Catering Principles are completed in the workplace.
