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Find out more info or apply now for this course by visiting our website at www.serc.ac.uk or contact our Customer Service team on 0345 600 7555
Search or Quote Course Code: 71089

Catering - Apprenticeship NI (Level 3)

This course is aimed at those who have achieved a Level 2 or equivalent qualification in Professional Cookery

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 3) - Year 1
More Info
Full-Time 27/08/2018
15 Apply Now
Catering - Apprenticeship NI (Level 3) - Year 1
More Info
Full-Time 27/08/2018
16 Apply Now
Catering - Apprenticeship NI (Level 3) - Year 1
More Info
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
Modules studied may include:
  • Maintain the health hygiene, safety and security of the working environment
  • Develop Product working relationships with colleagues
  • Maintain Food Safety when storing preparing and cooking food.
  • Prepare Poultry for Complex dishes
  • Cook and finish complex poultry dishes
  • Prepare Meat for Complex dishes
  • Cook and finish complex meat dishes
  • Prepare Fish for complex dishes
  • Cook and finish complex fish dishes
  • Prepare Shell fish for complex dishes
  • Prepare Cook and finish complex shell fish dishes
  • Cook and finish complex vegetable dishes
  • Prepare Cook and Finish dressing and cold sauces
  • Prepare Cook and Finish complex soups
  • Prepare Cook and Finish cold desserts

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

This practical programme is aimed at developing skills through food preparation and service in a realistic fine dining environment. 

The course content includes preparation and cooking of complex soups, sauces and dressings, fish and shell fish, meat, poultry, game and offal dishes; there are also elements of patisserie and confectionary included in the course content.

Students will be given the opportunity to complete regular work placement within a relevant hospitality establishment.
Entry Requirements
  • Hold a Level 2 qualification in same vocational area.
  • You must have secured employment (min 21 hrs, inclusive of College hours) within the industry.
  • You need to be 16 years of age by end of June.
  • You will be required to complete Essential Skills in Literacy, Numeracy & ICT if you do not have a GCSE grade C or Level 2 Essential Skills in English, Maths and ICT.
Where will it take me?
Successful completion of this course will lead directly onto further study on the 2 year Level 4 Diploma in Hospitality.
Alternatively the course can also lead directly into employment within the hospitality 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.

On completion of this course students will have the knowledge and experience to find full-time employment within the Hospitality sector. 
How will I be assessed and given feedback?
You will be assessed throughout the course with a combination of  portfolio based through a series of practical observations  in the realistic work environment with a range of on-line tests.

Additional Costs
A full set of chef's whites and safety shoes
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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