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

This Level 3 Apprenticeship in Professional Chef is delivered in the workplace and enables you to “earn while you learn”. It is ideal if you are aged over 16, employed or starting a new job within the hospitality and catering industry, and you would like to develop your knowledge and skills.

Course Code: P10087
Campus: Other
Study Type: Full-Time
Education Level Further Education
Department: Hospitality & Catering
Why Study This Course

This Apprenticeship is equivalent to two A Levels and will allow you to gain practical skills and theoretical knowledge in the hospitality and catering industry.

The delivery of this programme will take place within your workplace by a qualified trainer/assessor on a one to one basis or in small groups.  Your employer will also support you in achieving this qualification.

As well as providing you with the technical skills and knowledge in Professional Cookery, this apprenticeship will help you to develop a range of transferrable skills that are important for employment including:

  • Working with others;

  • Problem solving and decision making;

  • Self-management;

  • Work professionalism;

  • Digital literacy

Course Overview

The course will be delivered in your workplace for up to two hours a week, with a combination of face to face and online teaching, and will consist of:

  • Level 3 Diploma in Professional Cookery

  • Level 3 Certificate in Hospitality and Catering Principles

  • Employment Rights and Responsibilities

  • Essential Skills in Literacy, Numeracy and ICT (if you don't have GCSE English/Maths/ICT)

You need to be:

  • permanently employed or seeking employment within the Hospitality and Catering Industry and be contracted to work minimum of 21 hours per week
  • aged over 16.

If you do not have GCSE English/Maths at Grade C or above, suitability will also be determined following an assessment of your current level of literacy and numeracy.

     

    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  
    • Cook and finish complex fish dishes  
    • Cook and finish complex meat dishes
    • Prepare, cook and finish complex cakes, sponges, biscuits and scones
    • Prepare, cook and finish complex hot 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

    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. For you to be exempt, you will be required to show us original copies of your certificates.

    Successful completion will enable you to apply for a promotion to Sous Chef or Chef de Cuisine. With your Level 3 qualification, you will gain recognition as a qualified person within the sector. You could also progress onto the Higher Level Apprenticeship in Culinary Arts.  

     

    Enquiries Information

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    Terms & Conditions

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

    We strive to ensure the description of courses on SERC's website and in publications is accurate. However, for various reasons there may be occasions when the College may need to change arrangements or be unable to deliver classes due to circumstances such as reduced funding. If there are insufficient numbers applying for a course it may not be viable to deliver the class.

    Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.

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