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Professional Cookery Intermediate Apprenticeship at HIT Training

Course description

Qualification summary

This is the hospitality industry‚Äôs 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.

Course content

This Intermediate Apprenticeship will last 12 months and is made up of the following components:

  • BTEC Level 2 Certificate in Hospitality & Catering Principles ProfessionalCookery) (Technical Certificate)
  • NVQ Level 2 Diploma in Professional Cookery (Vocational Qualification)
  • Functional Skills Maths (Level 1)
  • Functional Skills English (Level 1)
  • Employment Rights and Responsibilities
  • Personal Learning and Thinking Skills

Entry requirements

This is down to the eligibility of the candidate and also an Initial assessment.

The employer will also need to demonstrate suitability of training programme by completing a skills scan.


Continuous Assessment in the workplace

Assessment reviews take place every 4-6 weeks

Financial information

An employer contribution is applicable and is dependent on the size of the organisation and the volume of participants on the training programmes.

Future opportunities

Jobs for chefs are available in hotels, restaurants, cafes, bistros, gastro pubs, food courts, fast food outlets, employee feeding in factories and offices, school meals, institutional catering in hospitals or care homes, military catering, events catering for horse racing, sporting fixtures, festivals, and concerts, tourist outlets, historic buildings, museums, and even prisons, parliament and the royal palaces.

Some chefs freelance, working at different functions, (e.g. race courses, exhibitions, banquets).

Promotion opportunities in larger kitchens take you from Commis Chef, to Chef de Partie (in charge of one section of the kitchen), to Sous Chef (deputy head chef and able to cover for all the different chefs de partie), to Head Chef.

Greater career prospects exist in larger organisations to progress you from Head Chef to Executive Head Chef for that outlet or the whole group, or to Development Chef for the whole group.

You could move into related areas of work such as kitchen or food and beverage management.

Many chefs go on to open their own restaurant or dining outlet.

Further information

For more information about HIT Training and this Apprenticeship visit 

How to apply

If you want to apply for this course, you will need to contact HIT Training directly.

Last updated date: 20 March 2015
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Key information

  • Start date: Throughout the year
  • Duration: Minimum 12 Months
  • Course code: 13a
  • Web url:

Contact details

    • Contact name:
    • HIT Training - Information
    • Contact telephone number:
    • 0800 093 5892
    • Email address: