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Intermediate Apprenticeship in Food Production and Cooking at North Notts College (NNC)

Course description

About this Course

This Apprenticeship is suitable for those who would like to pursue a career in the catering and hospitality industry. You will attend College one day per week.

Course content

What will I study?

  • How to maintain food safety
  • How to work effectively as part of a hospitality team
  • Learn a variety of cooking techniques for producing fish, meat, vegetable, pasta and pastry based dishes
  • Operate and clean specialist food preparation and cooking equipment

Entry requirements

Entry requirements

There are no set entry requirements but you will need to show you have the ability to achieve the programme. You will need to be organised and have excellent communication skills.


Assessment Methods

This could be in the form of observation, photographs, witness testimonies, voice recordings, and other methods suited to your learning style.

Financial information

You will be paid a minimum of the nationally-set Apprenticeship wage. Visit for details.

North Notts College also has a number of funds which are there to help support you if you find yourself in financial difficulties that are affecting your attendance at college or your studies.

Future opportunities


Further information

What added value will I receive?

  • You will work alongside senior chefs gaining on the job training, experience and skills
  • You will also study English and maths as part of your course
  • You will work with employers to gain hands-on experience in the catering industry and earn a salary while you learn

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: 24 November 2017
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Key information

  • Start date: Throughout the year
  • Course code: FRW17L2-11
  • Web url:

Contact details

    • Contact name:
    • Student Services
    • Contact telephone number:
    • 01909 504500
    • Email address: