Accessibility links

Hospitality and Catering (Professional Cookery)- Level 3 Apprenticeship at Middlesbrough College

Course description

Apprenticeships allow 16+ year olds to start work and earn a wage, while learning new skills that lead to nationally recognised qualifications. Apprenticeships are designed with the help of employers in the industry, so they offer a structured programme that takes Apprentices through the skills needed to do a job well. Most of an Apprentice's training takes place on the job but they will also have to complete off-the-job training within the College. Areas to be covered: Knowledge Based Qualification (Certificate in Hospitality and Catering Principles) You will study theory and practical sessions in: Core units: - Health, Safety & Security in the Hospitality Working Environment. - Develop of Working Relationships in Hospitality. - Food Safety in Catering. Example of Optional Units - Preparation, Cooking, Finishing of Vegetable, Fish, Poultry and Meat Dishes. - Principles of Preparing, Cooking and Finishing Complex Hot and Cold Desserts. - Principles of Food Safety Supervision for Catering. - Principles of Preparing, Cooking and Finishing Complex Soups. Competence Based Qualification (Level 3 NVQ Diploma In Professional Cookery) You will study theory and practical sessions in: Core Units: - Develop Productive Working Relationships with Colleagues. - Maintain the Health, Hygiene, Safety and Security of the Working Environment. - Maintain Food Safety When Storing, Preparing and Cooking Food. Example of Optional Units: - Prepare and Cook Complex Meat, Fish, Poultry and Vegetable Dishes. - Prepare, Finish and Present Cocktail, Hot and Cold Desserts. - Produce Healthier Dishes. - Contribute to the Development of Recipes and Menus. Other elements of the course: - Maths up to Level 2. - English up to Level 2. - Employment Rights and Responsibilities (ERR). - Personal Learning and Thinking Skills (PLTS). The Apprentice National Minimum Wage applies to all 16 to 18 year old apprentices and to those aged 19 and over in the first year of their Apprenticeship. If the apprentice is aged 19 and / or has completed the first year of their Apprenticeship, the employer must pay the National Minimum Wage appropriate for their age. A breakdown of wage rates is available on the GOV.UK website.

Entry requirements

No specific academic requirements but employment within the Catering and Hospitality Sector is essential. Applicants will be required to complete an initial assessment to determine their current learning level. "If you do not have a Grade A to C in English and/or Maths, you will be required to continue studying these subjects as part of your Study Programme."

Assessment

The qualification is assessed through work-based evidence compiled as a portfolio. It is assessed on practical assignments and observations.

Future opportunities

At the end of the programme apprentices will have achieved the Certificate in Hospitality and Catering Principles and Level 3 NVQ Diploma in Professional Cookery. Apprentices will also complete Functional Skills that will help develop important skills - like communication, team working, presentation, and problem solving. On completion of the Hospitality and Catering Apprenticeship at level 3, apprentices can go on to Level 4 Foundation Degree in Culinary Arts or Hospitality Management.

How to apply

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

Last updated date: 11 April 2016
Provider logo

Key information

Venues