Food Preparation and Cooking

Apprenticeships

The hotel and catering industry is one of the largest industries for employment in the United Kingdom. From guest houses to large international hotels, from restaurants to cruise liners, airports to aeroplanes - the variety is extraordinary. Progression can be rapid and there are plenty of opportunities to specialise. Our multi-million pound purpose-built Centre for Hospitality and Food Studies was officially opened by its patron, Gary Rhodes, in October 2002. This state-of-the-art Centre provides excellent specialist facilities for hospitality students, from a demonstration room complete with cameras and monitors, to larders, stores, general kitchens, workshops, patisseries, restaurants, bars and reception areas.

Course Aims
This course aims to provide apprentices with the practical skills and knowledge needed for competent food preparation and cooking.

Entry Requirements

In appropriate employment
Successful interview and assessment

Course Content

Sauces, soups, dough products (bread, buns, etc)
Egg, pasta and rice dishes
Vegetable and pulse dishes
Vegetarian food
Poultry, meat and offal dishes
Fish and shellfish
Pastry dishes, cakes, sponges and scones
Hot and cold desserts, pipe and decorate cakes
Key Skills modules, including Communication and The Application of Number

Assessment

Continual assessment based upon a portfolio of evidence collected both in the workplace (by a College assessor) and at College

Progression

Level 2 apprentices can take the opportunity to progress to an NVQ Level 3

What's it like doing a Food Preperation and Cooking Apprenticeship?

Name: Simon Hoskin
Age: 18
Apprenticeship: Food Preparation and Cooking, Level 2
Employer: Colne Valley Golf Club

Upon completion of his GCSEs at The Ramsey College in Halstead, Simon Hoskin undertook a media studies course at a local college, but decided it wasn’t challenging enough. As many of Simon’s friends had completed the Food Preparation and Cooking Apprenticeship Programme at Colchester Institute, and had given him excellent feedback regarding the course, Simon decided to embark on a career in the hospitality industry.

After initially taking a position at The Cock Inn in Beazley End as a kitchen assistant, Simon persuaded the company to put him through the apprenticeship programme. However, he later took a more demanding position as a Sous Chef at Colne Valley Golf Club, with whom he has completed the qualification.

Whilst working at the golf club, Simon can find himself catering for up to 200 guests at various weddings and other functions.

“I have learnt many skills at Colchester Institute, which I use whilst at work. At College, I learn how to perfect the skills I use and the course has helped me to increase the speed at which I cook and prepare food,” he told us.

In the future, Simon hopes he can move on to a more demanding role in a larger establishment, perhaps in an Italian bistro, as he has developed a keen interest in Italian food. “The course has given me more confidence in the kitchen and helped me to become a better chef, it has also given me the qualification I need to move on to a more challenging job role and eventually run my own restaurant,” he continued.