Hospitality and Catering (Food Production and Cooking) Intermediate Apprenticeship
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.
Crawley Campus, College Road,
Crawley West Sussex, RH10 1NR
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
Working within an appropriate hospitality environment that enables candidate to meet the requirements of the qualification.
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.
- 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).
The programme is fully funded for those aged 16-18, however there maybe an employer contribution for learners aged 19+.
Must provide own uniform and equipment.
For further information please contact us on 01293 442340 or email on email@example.com or apply on-line at www.centralsussex.ac.uk under ‘Apprenticeship Training’ or ask for us at the main college reception.
Days and times to be confirmed at interview.