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Professional Cookery Intermediate Apprenticeship at The College of Haringey, Enfield and North East London

Course description

In order to complete this qualification you will need to complete - NVQ Level 2 Diploma in Professional Cookery; BTEC Level 2 Certificate in Hospitality and Catering Principals; Functional Skills level 1 in Maths and English;

Entry requirements

This is the hospitality industry’s professional qualification for chefs and cooks, suitable for all catering staff who prepare and cook predominantly from fresh and raw ingredients. The variety of NVQ units enable chefs and cooks working in a variety of restaurants and catering outlets to achieve this professional qualification. The qualification is suitable for those cooking in a specialist ethnic or fine dining restaurant, plus any other restaurants and catering outlets that serve freshly prepared and cooked food, which could include production kitchens for airline catering or events catering or any catering sites catering for employees, clients or customers.

Assessment

The assessment is done by online multiple choice exams and also completency assessments at work

Future opportunities

You can progress on to Professional Cookery Advanced Apprenticeship

How to apply

If you want to apply for this course, you will need to contact The College of Haringey, Enfield and North East London directly.

Last updated date: 03 March 2016
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