This apprenticeship enables you to turn your enthusiasm for food and cookery into a rewarding career. You will develop skills and techniques to create a wide range of dishes to high standards, while gaining insights into the career and promotion prospects in the hospitality industry.
You will need a minimum of English and Maths GCSEs at grades D-G (or 1-3 in the new grading).
Your framework will include the Intermediate Diploma in Professional Cookery, a Technical Certificate and Functional Skills in English and Maths at Level 1. You will develop your maths and English skills to support your main programme of study, help your future progression and enhance your life skills.
You will be assessed through a wide range of methods including practical observation, online testing, assignments and the preparation of a portfolio of evidence.
You will be provided with a dedicated mentor to support and guide you through your qualification.
Maths and English will be assessed through a controlled assessment or final exam.
You will be required to purchase a kit which contains a selection of chef's knives to enable you to practise your skills at home and in the workplace.
You will also be required to purchase chef's whites and safety shoes.
You can progress to an advanced apprenticeship at Level 3 – in subjects such as Professional Cookery or Hospitality Supervision and Leadership.
This course opens up a range of different career pathways within a catering, kitchen or food production environment, with potential promotion to roles such as chef de partie, sous chef or team supervisor.
Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.
She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.
"I can't expect to be able to tell other people what to do if I've never done their job myself."