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Search or Quote Course Code: 78247

Level 3 Apprenticeship in Catering

This is a practical course suitable for chefs working in a catering kitchen environment, who have completed their Level 2 qualification in Professional Cookery.

Available Sessions

We have 2 sessions available for this course running in Bangor, Lisburn

Sorry there are no sessions available to apply for online
Title Campus Type Week Starting Places Available Fee
Level 3 Apprenticeship in Catering
More Info
Bangor
Full-Time 03/09/2018
18 Apply Now
Level 3 Apprenticeship in Catering
More Info
Lisburn
Full-Time 03/09/2018
18 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

Having already completed your Level 2, this course will give you all of the skills necessary to continue your training in the catering industry.   Your main qualification will be a Level 3 in Professional Cookery.

The modules will include:

  • Maintain Food Safety when preparing and storing and cooking food
  • Contribute to the control of resources
  • Prepare meat for complex dishes
  • Cook and finish complex fish dishes
  • Cook and finish complex soups
You will need to be employed with an organisation which pays your wages and has given you a contract of employment.  You will develop your skills in the workplace which will give you an edge when looking for progression in employment and your career.
Entry Requirements
  • You need to have completed a Level 2 qualification in a similar vocational area to this apprenticeship and have an interest in working in the catering industry.

  • You need to be between 16 and 24 years of age.

  •  GCSE Maths and English at Grade C or above or equivalent e.g. Essentials Skills


Where will it take me?
  • This course will provide you with the qualifications and skills that will lead directly onto a Higher Level Apprenticeship or a Level 4 Further Education Course in Hospitality/Catering

  • You may also gain promotion in your employment during or on completion of your course.

  • You may assume supervisory skills within your workplace.


How will it make me more employable?
  • In your college classes, you will gain higher level skills to enable you to complete additional duties within the workplace.  You will be trained by the Lecturers in SERC’s excellent facilities thus ensuring that your skills are further developed.

  • You will also spend 4 days a week with your employer where you will improve your culinary skills. 

You will have a Mentor from the company who will guide and help you with any problems you might be having.  You will also have visits from college members of staff to review your progress and carry out assessment.
How will I be assessed and given feedback?
  • The Lecturers will use a variety of assessment methods eg observation of your work, oral and written assessment and on-line tests.  Practical assessments will be carried out in the College kitchen and some will be on the work you complete in the work place.

Your Lecturers will give you feedback and guidance on your assessments as they are completed.
Additional Costs
A set of chef whites including 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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