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Search or Quote Course Code: 71066

Catering - Apprenticeship (Level 2)

This course aims to provide realistic training in food preparation for the industry at a basic level.

Available Sessions

We have 3 sessions available for this course running in Bangor, Downpatrick, Lisburn

Sorry there are no sessions available to apply for online
Title Campus Type Week Starting Places Available Fee
Catering - Apprenticeship NI (Level 2) - Year 1
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Bangor
Full-Time 27/08/2018
16 Apply Now
Catering - Apprenticeship NI (Level 2) - Year 1
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Downpatrick
Full-Time 27/08/2018
16 Apply Now
Catering - Apprenticeship NI (Level 2) - Year 1
More Info
Lisburn
Full-Time 27/08/2018
16 Apply Now

During your study, you may need financial support and SERC is here to help. Find out more information on student fees and financial support in the Student Finance section.

Course Overview

This course is the equivalent to one GCSE at A*-C and enables you to learn a range of catering skills, both practical and theoretical.
Modules you will study may include: 

Modules may include:

  • Maintaining a safe, hygienic and secure working environment
  • Contributing to effective teamwork
  • Maintaining food safety when storing, preparing and cooking food
  • Maintain, handle and clean knives

 

Optional modules may include: 

  • Preparing fish for basic dishes
  • Preparing meat for basic dishes
  • Preparing poultry for basic dishes
  • Preparing vegetables for basic dishes
  • Cooking and finishing basic fish dishes
  • Cooking and finishing basic meat dishes
  • Cooking and finishing basic poultry dishes
  • Cooking and finishing basic vegetable dishes
  • Preparing, cooking and finishing basic hot sauces
  • Preparing, cooking and finishing basic soups
  • Making basic stock
  • Preparing, cooking and finishing basic rice dishes
  • Preparing, cooking and finishing basic pasta dishes
  • Preparing, cooking and finishing basic bread and dough products
  • Preparing, cooking and finishing basic cakes sponges and scones
  • Preparing, cooking and finishing basic pastry products

 

You will also work towards a Personal Development qualification and will be involved in a range of activities, designed to improve your employability. 

You will be required to complete Essential Skills in Literacy, Numeracy or ICT if you do not have a GCSE grade C in English or Maths or Computing.

You must have secured employment (minimum of 21 hours, inclusive of college hours) within the industry. You need to be 16 or over by the end of June but no older than 24.


Entry Requirements

Entry requirements include the following:

2 GCSE’s at Grade D or above

You will need to demonstrate a keen interest in working as a chef in the International Hospitality industry.

You will be required to provide your own chefs uniform.

Where will it take me?

Successful completion of this course will lead directly onto further study on a NVQ Level 3 in Preparation and Cookery or a NVQ Level 3 in Patisserie and Confectionery.

Alternatively the course can also lead directly into a career as chef in the catering industry.

How will it make me more employable?

You will ‘Get the Edge’ by:

  • Gaining a vocational qualification demonstrating your technical competence
  • Gaining a Personal Development qualification demonstrating your employability skills (communication, teamwork, critical thinking)
  • Gaining hands on experience through Placements and Industry Projects
  • Getting involved in activities such as the SERC Volunteer Programme and SERC Student Companies.

 

This course will help you succeed in a highly competitive job market by developing the skills and knowledge which employers need you to have.

Students will develop their practical skills and menu knowledge in a realistic working environment.


How will I be assessed and given feedback?

You will be assessed throughout the course with a combination of practical assessments in the Realistic Working Environment of the college kitchen as well as a series of online multiple choice questions relating to the units undertaken.

Assessment is on-going and will be carried out in the College on successful completion of the course, you will be awarded a City & Guilds certificate.

Additional Costs
A set of chef whites including safety shoes are required and will cost approximately £60.
Accreditation
City & Guilds
Terms & Conditions

Students will be required to comply with SERC's Terms & Conditions of study.

While we endeavour to run all our courses on the advertised day, SERC reserves the right to change the day of week on which the course runs.

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All information correct at time of print.
Please note all courses are subject to funding and demand.
While we promote a wide number of courses not all are guaranteed to run.
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