What's covered?

Apprenticeships work towards work-based learning qualifications such as the Level 3 NVQ and a knowledge-based qualification such as the Technical Certificate. All Apprenticeships include the following elements A work-based ‘competency’ qualification such as an NVQ Diploma A knowledge based qualification such as a Technical Certificate Functional Skills qualifications in Maths, English and ICT or equivalent as appropriate Personal Learning and Thinking Skills Employer Rights and Responsibilities On-the-job and off-the-job training There are 3 routes to choose from Pathway 1: Professional Cookery Pathway 2: Patisserie and Confectionery Pathway 3: Hospitality Supervision and Leadership The NVQ competence units are supported by key areas in the knowledge qualification which include: Development of working relationships in Hospitality Health; safety and security in the hospitality working environment; Food safety in catering

What do you need?

Employer: An employer would be expected to train and support the learner and give them as much experience as necessary in the organisation to be competent in all of the mandatory and chosen optional units. Learner: Different Apprenticeships have different entry requirements. However the most important requirements are they are: In contracted employment and have been for at least three months Hold GCSEs or equivalent qualifications in English and Maths Display a positive attitude and passion for improving the customer service in your job role

How you are assessed

You will be assessed within the college as well in the workplace to ensure all the competencies are met. Regular review meetings will take place with your assessor and employer to support the achievement of the qualification.

How Long?

24 Months

What course next?

Head Chef/Cook, General Management Similar roles in institutional catering, such as hospitals, schools and the MoD. Further and Higher Education: Foundation Degree in Culinary Arts, or in Hospitality Management

What could this lead to?

Sous Chef or Senior Chef/Cook (Fine Dining) Assist in managing the operation of the fine dining kitchen, liaising with the Head Chef around menu development, prepare, cook and finish food, monitor quality, stock management to minimise wastage, prepare staff rotas, monitor staff performance and ensure that staff work effectively together. Sous Chef or Senior Chef/Cook (Restaurants, hotels and gastro pubs) Assist in managing the operation of the kitchen, liaising with the Head Chef around menu development, prepare, cook and finish food, monitor quality, stock management to minimise wastage, prepare staff rotas, monitor staff performance and ensure that staff work effectively together. Contact our Central Admissions Team on 01753 793288 or email us at apprenticeships@eastberks.ac.uk for further information.

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