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Professional Cookery Intermediate Apprenticeship Level 2 at Craven College

Course description

Learn how to cook a wide range of complex dishes and get experience with cooking meat, fish and poultry and creating delictable dessert sensations. 

The hospitality industry has a vast range of exciting opportunities. You could be working for a small local restaurant as a kitchen assistant or in a customer facing food and drink service role; perhaps working for a chain of exclusive hotels carrying out professional cookery or working front of house dealing directly with customers. Some Apprentices carry out all of these tasks with the same employer in a multi-skilled role. There are great opportunities locally and excellent progression routes to further your career.

Course content

Level 2 Diploma in Professional Cookery units include:
 
Maintain Food Safety when Storing, Preparing & Cooking Food, Prepare, Cook & Finish basic Meat, Fish, Poultry & Vegetable Dishes, Prepare Cook & Finish Hot & Cold Deserts
 
Additional Study
 
• Functional Skills in Maths & English 
• Personal Learning & Thinking Skills (PLTS) 
• Employee Rights & Responsibilities 
 

Entry requirements

  • Employment within the industry 
  • 3 GSES 9-3 (A*-D)

Financial information

For information about Financial Support that Craven College can offer visit: Fees & Funding

Future opportunities

ACADEMIC

  • Level 2 to Level 3

CAREER

  • Restaurant Manager
  • Head Waiter
  • Bar Manager
  • Chef de Partie
  • Commis Chef
  • Patisserie Chef
  • Head Chef
  • General Manager
  • Head Receptionist
  • Events Co-ordinator
  • Wedding Planner etc

Further information

At Craven College we want you to be successful both during your time here at College and anything you decide to do after College.


The support services within College exist to help support you to get the most out of your course: Craven College Support

How to apply

You can apply for this course through UCAS Progress. Add this course to your favourites so you can start making an application.

Last updated date: 15 September 2017
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