This qualification enables chefs that are preparing,
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, cooking and finishing meat, poultry, fish and vegetable
dishes.
Framework Structure
Learners will need to achieve the following four 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
- 102 - Maintain, clean and handle knives
And complete the following 11 Section B NVQ optional
units:
- 220 - Prepare fish for basic dishes
- 222 - Prepare meat for basic dishes
- 223 - Prepare poultry for basic dishes
- 226 - Prepare Vegetables for basic dishes
- 227 - Cook and finish basic fish dishes
- 229 - Cook and finish basic meat dishes
- 230 - Cook and finish basic poultry dishes
- 233 - Cook and finish basic vegetable dishes
- 237 - Prepare, cook and finish basic soups
- 271 - Complete kitchen documentation
- 272 - Set up and close kitchen
Funded learners will also complete the
following:
- Key Skill in Application of Number Level 1
- Key Skill in Communication Level 1
- Level 2 Certificate in Hospitality and Catering principles
(Professional Cookery)
- Employee Rights and Responsibilities Workbook (ERR)
- Personal learning and thinking skills
Programme Length
Apprenticeships typically take between 6-18 months to
complete.
Other Information
Qualification and programmes can be subject to change at any
time.
