Catering - Work Based Apprenticeship (Professional Cookery) (Level 3)

• To be permanently employed or seeking employment within the Catering Industry and be contracted to work a minimum of 21 hours per week.
• To be eligible for the Apprenticeship you will be aged over 16.
• Completion of the Level 2 ApprenticeshipsNI framework in Hospitality & Catering or Catering & Professional Chefs.

Modules you will study will include:

• Develop productive working relationships with Colleagues
• Maintain the health, hygiene, safety and security of the working environment
• Maintain food safety when storing, preparing and cooking food

Optional modules may include: 

• Prepare fish for complex dishes  
• Prepare meat for complex dishes  
• Prepare poultry for complex dishes  
• Cook and finish complex fish dishes  
• Cook and finish complex meat dishes
• Cook and finish complex poultry dishes  
• Cook and finish complex vegetable dishes  
• Prepare, cook and finish complex hot sauces
• Prepare, cook and finish dressings and cold sauces
• Prepare shellfish for complex dishes
• Prepare game for complex dishes
• Cook and finish complex shellfish dishes
• Cook and finish complex game dishes
• Prepare, cook and finish complex soups
• Prepare, cook and finish fresh pasta dishes
• Prepare, cook and finish complex bread and dough products
• Prepare, cook and finish complex cakes, sponges, biscuits and scones
• Prepare, cook and finish complex pastry products
• Prepare, process and finish complex chocolate products
• Prepare, process and finish marzipan, pastillage and sugar products       
• Prepare, cook and present complex cold products
• Prepare, finish and present canapés and cocktail products
• Prepare, cook and finish complex hot desserts
• Prepare, cook and finish complex cold desserts
• Produce sauces, fillings and coatings for complex desserts
• Produce healthier dishes
• Contribute to the control of resources
• Contribute to the development of recipes and menus
• Ensure food safety practices are followed in the preparation and serving of food and drink
• Employment rights & responsibilities in the hospitality, leisure, travel and tourism sector

As part of your Apprenticeship you will also be required to complete Essential Skills in Literacy, Numeracy and ICT if you do not have a GCSE Grade C in English, Maths or ICT, or equivalent.

You are employed in a supervisory position and wish to take the opportunity to develop your skills and knowledge of fine dining and progress within your role as a professional chef to a more senior position.

You will learn and develop your understanding and knowledge of food safety, health and safety in the workplace and developing productive working relationships. You will develop your skills and knowledge of preparing, cooking and finishing a range of complex fish, meat, poultry and vegetable dishes, soups, hot sauces and hot and cold desserts.

The flexibility of this qualification and training will be both on a one on one basis and as part of a group. You will, along with your employer, select the optional units which are relevant to your job role. Delivery of this qualification is on site with your employer.

Having successfully completed your Level 3 NVQ Diploma in Professional Cookery you may progress to a Level 4 Hospitality Management qualification or a more senior position within the hospitality industry.