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Apprenticeship in Professional Cookery - Intermediate at West Thames College

Course description

This is a high quality, prestigious learning and development programme, valued by employers in the hospitality and catering sector. Apprentices will train to meet the minimum standards expected of a Commis chef and learn how to prepare and cook a range of dishes seen on contemporary menus.

Course content

Overview of units for NVQ Level 2 Diploma in Professional Cookery (Preparation and Cooking)

You must complete these mandatory units:

  • Maintain a safe, hygienic and secure working
  • Contribute to effective teamwork
  • Maintain food safely when storing, preparing and cooking food
  • Maintain, handle and clean knives

You must complete the remaining units from the list below:

  • Prepare fish for basic dishes
  • Prepare meat for basic dishes
  • Prepare poultry for basic dishes
  • Prepare game for basic dishes
  • Prepare off al for basic dishes
  • Prepare vegetables for basic dishes
  • Process dried ingredients prior to cooking
  • Prepare and mix spice and herb blends
  • Cook and finish basic fish dishes
  • Cook and finish basic shellfish dishes
  • Cook and finish basic meat dishes
  • Cook and finish basic poultry dishes
  • Cook and finish basic game dishes
  • Cook and finish basic off al dishes
  • Cook and finish basic vegetable dishes
  • Make basic stock
  • Prepare, cook and finish basic soups
  • Prepare, cook and finish basic hot sauces
  • Prepare, cook and finish basic rice dishes
  • Prepare, cook and finish basic grain dishes
  • Prepare, cook and finish basic pasta dishes
  • Prepare, cook and finish basic pulse dishes
  • Prepare, cook and finish basic vegetable protein dishes
  • Prepare, cook and finish basic egg dishes
  • Prepare, cook and finish basic cakes, sponges, biscuits and scones
  • Prepare, cook and finish basic bread and dough products
  • Prepare, cook and finish basic pastry products
  • Prepare, cook and finish basic hot and cold desserts
  • Produce healthier dishes
  • Prepare and present food for cold presentation
  • Prepare, cook and finish dim sum
  • Prepare, cook and finish noodle dishes
  • Prepare and cook food using a tandoor
  • Cook-chill food
  • Cook-freeze food
  • Complete kitchen documentation
  • Set up and close kitchen
  • Order stock
  • Liaise with care team to ensure that individual nutritional needs are met
  • Prepare meals to meet the requirements set for school meals

Entry requirements

For the Intermediate Apprenticeship programme, you should be 16 years or older, working in a kitchen for at least 30 hours per week. Because the industry has high client expectations and relies on repeat and new business, importance is given to:

  • appropriate personal presentation (including clothing, hair and personal hygiene)
  • practical, organisational and social skills
  • attention to detail and cleanliness
  • an amicable nature and good communication
  • a willingness to work flexible hours/days as agreed in the employment
  • a high degree of dexterity and co-ordination.

Assessment

To successfully complete your Apprenticeship you will need to achieve the following elements:

Competence qualification

NVQ Level 2 Diploma in Professional Cookery you must achieve a minimum of 58 credits to achieve this qualification.  Some of these units are mandatory and some you may choose with the agreement of your employer and assessor. Your assessor will go through these units with you and your employer in more detail and discuss how the credits work so you may achieve your qualification successfully. Your assessor will visit you in the workplace to assess you to ensure you meet the minimum national standards. When you have finished the theory sessions, you will also need to complete 12 online exams to cover your knowledge and achieve the technical certificate.

Personal learning and thinking skills

Evidence will be collected to show that you have acquired the following skills: creative thinking, independent enquiry, reflective learning, self-management, teamwork and effective participation.

Financial information

You do not pay to complete an apprenticeship.

Future opportunities

On successful completion of the Intermediate Apprenticeship, you may decide to progress to the Advanced Apprenticeship in Hospitality or progress in your career, possibly taking on a more senior role with supervisory responsibilities.

Further information

For details call our apprenticeship team on 020 8326 2010 or email apprenticeships@west-thames.ac.uk

View all apprenticeships at West Thames College.

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: 02 August 2017
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Key information

  • Start date: Throughout the year
  • Duration: 15 months, one day at college, four days in the workplace
  • Course code: APP0117
  • Web url: http://www.west-thames.ac.uk

Contact details

    • Contact name:
    • General Enquiries
    • Contact telephone number:
    • 020 8326 2000
    • Email address:
    • info@west-thames.ac.uk

Venues

  • More information
    • As part of West Thames College London, the West Thames College Skills + Logistics Centre in Feltham is a smaller campus with a friendly atmosphere, offering a range of trade courses in West London.

      Around 650 students study at the Skills Centre to gain the practical skills needed for a career in Motor Vehicle Mechanics, Engineering, Catering or Construction trades (Plumbing, Brickwork, Painting & Decorating, Electrical Installation and Carpentry).

      We have excellent links with employers too, so there are lots of job and apprenticeship opportunities.

      The Centre has its own Common Room, Careers Advisors, Library, Cafeteria, IT Suite and Outdoor Leisure Activities. Students at Feltham also have full access to the Isleworth campus.

      Courses at the West Thames College Skills + Logistics Centre are very popular and, as places are limited, you are advised to apply early.