This apprenticeship has been developed for those seeking a career as a chef in the Catering industry and focuses on the wide range of cooking skills and knowledge required to be successful. Learners will be able to apply these skills across a range of catering contexts. The qualification aims to:

• Provide information relating to the latest approach to food safety, health and safety legislation and current industry practices
• Enable learners to gain the skills and knowledge to be able to prepare and cook a range of
• Essential dishes
• Develop learner’s understanding of all aspects of essential kitchen operations
• Develop essential practical skills relating to food service
• Develop the personal qualities and attitudes essential for successful performance in catering

The programme consists of:

• Level 2 Diploma in Professional Cookery
• Level 2 Certificate in Hospitality and Catering Principles
• Application of Number and Communication at level 1

Core units include:

• Investigate the Catering and Hospitality Industry
• Food Safety in Catering
• Health and Safety in Catering and Hospitality
• Healthier Food and Special Diets
• Applying Workplace Skills
• Catering Operations, Costs and Menu Planning
• Prepare and Cook Stocks, Soups and Sauces
• Prepare and Cook Fruit and Vegetables
• Prepare and Cook Meat and Offal
• Prepare and Cook Poultry
• Prepare and Cook Fish and Shellfish
• Prepare and Cook Rice, Pasta, Grains and Egg Dishes
• Produce Hot and Cold Desserts and Puddings
• Produce Paste Products
• Produce Biscuit, Cake and Sponge Products
• Produce Fermented Dough Products

Entry requirements

Must be working in a professional kitchen environment

Possible next step

Diploma in Advanced Professional Cookery level 3 of Diploma in Hospitality and Leadership Skills Level 3

Length of course

Average length is 10 months