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Intermediate Apprenticeship in Kitchen Services Apply Now »

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Level: 2

Location: Workplace

Years: 1

Interview: Y

Course Summary

This course will appeal to anyone working in a role which covers kitchen duties, such as trainee chefs, fast food service assistants, bar and waiting staff, kitchen assistants and kitchen porters. It will help them consolidate their skills while gaining a recognised qualification.

Entry requirements

You will need a minimum of GCSEs at grades D-G in English and Maths.

Course Content

Your framework will include the Intermediate Diploma in Kitchen Services, 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.

How will I be assessed?

You will be assessed against national standards within your workplace using a combination of observation, written work and external examinations.

Maths and English will be assessed through a controlled assessment or final exam.

Are there any additional costs or specialist equipment required?

You will be required to wear chef's whites and safety shoes.

What can I do after this course?

Further study
You can progress to a Level 3 diploma or advanced apprenticeship in subjects such as Customer Service or Hospitality Supervision and Leadership.

Careers
You can advance your career in general hospitality roles in bars, restaurants or hotels.

 

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Carly Baxter

Carly Baxter

Carly’s hospitality foundation degree contains all the right ingredients

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."

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