This qualification enables chefs and cooks that are cooking and
finishing a variety of dishes around the kitchen to gain
fundamental skills as part of their career development plan. You
will look at everything from food hygiene to teamwork and you will
also learn
and gain the skills to complete the necessary kitchen documentation
needed to keep the high kitchen standards within your business.
You will gain a broader understanding of
how to effectively contribute to your team as well as how to work
in a secure and hygienic environment. You will also learn how to
maintain food safety when storing, preparing and cooking food,
clean food production areas such as equipment and utensils,
maintain and handle equipment such as knives and also learn about
preparing meat, poultry, fish, vegetable, egg dishes and starters
and salads.
Framework Structure
Learners will need to achieve the following three NVQ
mandatory units:
- 203 Maintain Food Safety when storing, preparing and cooking
food
- 104 Work effectively as part of a hospitality team
- 101 Maintain a safe, hygienic and secure working environment
Learners will complete the following Section A NVQ
optional units:
- 281 Produce basic fish dishes
- 282 Produce basic meat dishes
- 283 Produce basic poultry dishes
- 284 Produce basic vegetable dishes
Learners will also complete the following Section B NVQ
optional units:
- 117 Prepare hot and cold sandwiches
- 143 Produce basic egg dishes
- 271 Complete kitchen documentation
- 146 Present menu items according to a defined brand
standard
- 272 Set up and close kitchen
- 666 Employment rights and responsibilities in the hospitality,
leisure, travel and tourism sector
Funded learners will also complete the
following:
- Technical Certificate:
- Level 2 Certificate in Hospitality and Catering Principles (Food
Production and Cooking)
- Key Skills (if required):
- Level 1 Application of Number
- Level 1 Communication
Programme Length
Apprenticeships typically take between 6-18 months to
complete.
Other Information
Qualification and programmes can be subject to change at any
time.
