OVERVIEW

Every kitchen is different and so developing staff to have practical experience is key to running a successful restaurant.

Whether looking to develop your trainee chefs or find a talented apprentice, this apprenticeship will provide the perfect blend of practical and technical understanding.

LEVEL AND DURATION

This apprenticeship is taught at Level 2, over 12 months

LEARNING APPROACH

There will be a blended learning approach to the training provided during this programme. 
 

• Face to face

• Masterclasses

• Online Content

• Coaching in the workplace

LEVY SPEND APPROVED

Together Training apprenticeships are Levy spend approved for investment from your allocation.

QUALIFICATIONS GAINED

• NVQ Diploma in Professional Cookery

• Functional skills in English and maths

MODULES OF STUDY

• Principles of basic food preparation and cooking

• Food safety standards

• Stock checks, control and waste management

• Setting up, preparing and cleaning the work environment

• Identifying knives, equipment and their uses

• Team working and developing working relationships