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Apprenticeship in Professional Cookery Level 2 at Westminster Kingsway College

Course description

What will I study?
This is a day release, practical training course for people who are interested in working in a professional restaurant kitchen environment. You will develop the knowledge and understanding needed to carry out practical skills in a restaurant kitchen environment.
 
The course is made up of a series of practical and theory based units, which include the following depending on which department you work in:
• Health & safety
• Communication
• Food preparation & cookery
• Preparing & cooking meats, fish, vegetables & pasta
• Employment legislation
• Food hygiene
• Teamwork

Entry requirements

Four GCSEs at grade D or above or an equivalent qualification at Level 1 and a good reference. You should also be looking for paid Apprenticeship employment in a professional kitchen environment. The College will be able to advise you on finding employment in a suitable organisation.

Assessment

Assessment is by means of practical observation plus questioning to cover the underpinning knowledge aspects. You will maintain an extensive portfolio to demonstrate your competence both in the workplace and at college. You will also be required to show evidence of your organisation’s health and safety and hygiene procedures.

Future opportunities

Progression within your employment to further your experience and knowledge. Apprentices begin with the Level 2 Apprenticeships with the opportunity of progressing to Level 3 in Hospitality and then into management training. You could also progress onto further study at Level 4 with the day release Foundation Degree in Culinary Arts or Hospitality Management or the Institute of Hospitality Management Diploma.

Further information

'To find out more about this qualification, contact us, ask your Connexions Personal Adviser or school/college careers staff.

How to apply

If you want to apply for this course, you will need to contact Westminster Kingsway College directly.

Last updated date: 06 March 2017
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