Apprentices will train in a number of hospitality services roles including: Front of House Reception, Silver Service Waiters, Kitchen Assistants, and Chefs. You will learn how to offer a variety of cuisines for a range of kitchens and restaurants. Advanced level Apprentices will train as Sous/Senior Chefs, specialising in pastry and confectionery, Head Receptionists or Managers in Hotels, Restaurants, Pubs, Bars and Clubs. Main Aim: Level 3 NVQ Diploma in Professional Cookery, or, Level 3 NVQ Diploma in Hospitality Supervision and Leadership. Technical Certificate: Level 3 Certificate in Hospitality and Catering Principles (Professional Cookery), or, Level 3 Award in Hospitality Supervision and Leadership Principles. You will also study functional skills in Maths and English, Employee Rights and Responsibilities and Personal Learning and Thinking Skills. Functional Skills have been produced as a response to calls from employers for more people to have these skills and they therefore form an integral part of an Apprenticeship qualification. They are the key to success that will open doors to learning and work. Functional Skills are practical skills in English, Mathematics and ICT that enables everyone to work confidently, effectively and independently in life and at work.
Name: Advanced Apprenticeship in Catering and Professional Chefs Level 3 Qualification title: Generic code to identify ILR programme aims Qualification type: Assessment Awarding Generic award - no awarding body Created 20161026 10:30:52 Updated 20161026 10:30:52
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Boston College
Further Education
info@boston.ac.uk
01205 313218
http://www.boston.ac.uk
Skirbeck Road Town: Boston County:Lincolnshire
Title: Generic code to identify ILR programme aims Qualification: Generic code to identify ILR programme aims Classification: Not Applicable