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Kitchen Services Intermediate Apprenticeship at HIT Training

Course description

Qualification summary

This is the hospitality industry‚Äôs professional diploma for catering staff and kitchen assistants who prepare and cook simple food predominantly from pre-prepared
ingredients and packages.
For example it is suitable for bar staff who may be required to produce and serve hot or cold food from pre-prepared products or waiting staff who may be
required to produce simple snacks, sandwiches or reheat meals.
This qualification is suitable for those already in employment as well as those wishing to enter the hospitality industry. Learners who complete this qualification may progress to the Food Preparation and Cookery Diploma or the Professional
Cookery Diploma.

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 (Kitchen Services) (Technical Certificate)
  • NVQ Level 2 Diploma in Kitchen Services (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

Contact details

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