Professional Cookery Apprenticeship Intermediate

UPDATED 20160420 15:14:03

Apprenticeships work towards work based learning qualifications such as the Level 2 NVQ and a knowledge based qualification such as the Technical Certificate. All Apprenticeships include the following elements A work based competency qualification such as an NVQ Diploma A knowledge based qualification such as a Technical Certificate Functional Skills qualifications in Maths English and ICT or equivalent as appropriate Personal Learning and Thinking Skills Employer Rights and Responsibilities On the job and off the job training There are 6 routes to choose from Pathway 1. Hospitality Services Pathway 2. Food and Beverage Services Pathway 3. Food Production and Cooking Pathway 4. Professional Cookery Pathway 5. Housekeeping Pathway 6. Front of House Reception The NVQ competence units are supported by key areas in the knowledge qualification which include Safe hygienic and secure working environments in hospitality, effective teamwork, principles of maintaining handling and cleaning knives, food safety in catering

Course information

Name: Professional Cookery Apprenticeship Intermediate Qualification title: Generic code to identify ILR programme aims Qualification type: Assessment Interview Required Awarding Generic award - no awarding body Created 20160420 15:14:03 Updated 20160420 15:14:03

Entry requirements

None

Provider

East Berkshire College
Further Education
info@eastberks.ac.uk
0845 373 250
http://www.eastberks.ac.uk

Address

Station Road
Langley Town: Slough County:Berkshire