Hospitality and Catering (Food Production and Cooking) Intermediate Apprenticeship
Course Code:TBA
Course Type:Apprenticeship
Qualification:
Level 2 NVQ Diploma in Food Production and Cooking.
Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking).
Functional Skills in Mathematics and English at Level 1.
Employee Rights and Responsibilities.
Duration: 12 months.
Venue:
Crawley Campus, College Road,
Crawley West Sussex, RH10 1NR
Start Date:
September for those wishing to attend the day release programme.
Flexible start dates for those wishing to achieve the qualification in the workplace.
Suitable For: People working in the Hospitality Sector as Cooks, Chefs or Kitchen Assistants.
Entry By: Interview
Entry Requirements:
Working within an appropriate hospitality environment that enables candidate to meet the requirements of the qualification.
Course Content:
This Apprenticeship is suitable for those that prepare, cook and service meals in a hygienic environment, ensuring recipes and portion controls are followed, complete kitchen documentation, minimise all kitchen wastage and maintain stocks.
Units include:
- Maintain food safety when storing, preparing and cooking food
- Work effectively as part of a hospitality team
- Maintain a safe, hygienic and secure working environment
Outcome of Course and Progression:
Successful learners will be awarded an Intermediate Apprenticeship in Hospitality and Catering (Food Production and Cooking).
Cost:
The programme is fully funded for those aged 16-18, however there maybe an employer contribution for learners aged 19+.
Further Information:
Must provide own uniform and equipment.
For further information please contact us on 01293 442340 or email on employers@centralsussex.ac.uk or apply on-line at www.centralsussex.ac.uk under ‘Apprenticeship Training’ or ask for us at the main college reception.
Course Times/Timetable:
Days and times to be confirmed at interview.
