Professional Cookery Intermediate Apprenticeship (Level 2) & Advanced Apprenticeship (Level 3)
Duration
This course is offered on a part time basis over one year, attending college one day per week for Level 2 intermediate apprenticeship or Level 3 advanced apprenticeship. It is offered to prospective learners who are currently in employment.
Introduction
Catering and hospitality courses have been offered at Bournville College for over 25 years. The College offers a wide range of qualifications which reflects the diversity of an ever expanding catering and hospitality industry. The apprenticeship frameworks consist of NVQ and the achievement of Functional Skills. In addition the advanced apprenticeship includes units covering Employer Rights and Responsibility workbook.
Job roles suitable for apprenticeship route are Craft Chef, Kitchen Assistant or Team Member. At advanced apprenticeship the craft skills delivered are also important to Institutional catering, such as hospitals, schools and the MoD.
BENEFIT TO EMPLOYER
Apprenticeships ensure that your workforce has the practical skills and qualifications your organisation needs now and in the future. The mixture of on the job and classroom based learning ensures they learn the skills that work best for your business, giving you increased productivity, improved competitiveness and a committed and competent workforce. Training apprentices is more cost effective than hiring skilled staff, leading to lower overall training and recruitment costs*. *(Survey conducted by Populus on behalf of the Learning and Skills Council) February 2009
Apprentices tend to be eager, motivated, flexible and loyal to the company that invested in them. Remember, an apprentice is with you because they want to be – they have made an active choice to learn on the job and a commitment to a specific career.
BENEFIT TO EMPLOYEE
Apprenticeship programmes provide a structured paid national training route within the workplace, which is supported with on-going professional development. You will have the opportunity to undertake a ‘portfolio’ of skills and qualifications that will allow you to progress within your work environment and or progress to both further and higher education, if necessary.
Content
Both levels include three mandatory units – Maintain a Safe, Hygienic and Secure Working Environment, Maintain Food Hygiene when Storing, Preparing and Cooking Food and Establish Effective Teamwork. Learners also complete a minimum of 11 other optional units.
Functional Skills
There is a particular emphasis on skills required for catering. Learners build up a folder of evidence from their vocational work and may be required to sit one or more tests in Application of Number and Communication.
Teaching Methods
Learners develop their skills through a combination of lectures, practical demonstrations, educational visits, internet research tasks, visiting speakers from industry and practical sessions.
There is a good balance of on the job and classroom based learning. It allows the flexibility to schedule learning and assessment opportunities around shift patterns which will be of benefit to the learner and employer. This helps the employer to take a much more active supporting role in the delivery of an apprenticeship that offers real benefit to the learner.
There is on average 20 and 25 days college based days for apprenticeships and advanced apprenticeships respectively.
Assessment
Much of the assessment activity required for the apprenticeship qualifications are based upon observation assessments. Learners are required to produce a portfolio of evidence to demonstrate the full range of practical activities they have completed during the course. To complete the framework learners are required to complete a multiple choice test.
Qualification Gained
Learners gain at Level 2 NVQ in Food Processing and Cooking or the option of Level 2 or 3 in NVQ in Professional Cookery qualification plus a Certificate in Hospitality and Catering Principles (Professional Cookery) and their Functional Skills qualifications together forms the Intermediate Apprenticeship or Advance Apprenticeship Framework.
Opportunities for Progression
Progression in terms of the industry is to Sous Chef or Team Supervisor. Eventual progression could be to Head Chef or Regional Manager within a large employer.
Entry Requirements
For Intermediate Apprenticeships
Candidates should have a good standard of education, a Level 1 NVQ and should be working over 30 hours per week. All candidates will need to attend an information session before starting the programme. All candidates will need to undertake a literacy & numeracy assessment prior to starting the apprenticeship training’.
For Advanced Apprenticeships
Candidates should be educated to level 2 and must be working within the field and ideally working over 30 hours per week. All candidates will need to attend an information session before starting the programme. All candidates will need to undertake a literacy & numeracy assessment prior to starting the apprenticeship training.
24+ ADVANCED LEARNING LOANS
From April 2013, anyone aged 24+ and starting a course on or after 1 August 2013 may apply for a 24+ Advanced Learning Loan. The loans are designed to help you pay your tuition fees and are available to all UK nationals* studying at Level 3 or Level 4 or an Advanced or Higher Apprenticeship. It’s easy to apply, your household income isn’t taken into account and there’s no credit check. You won’t have to pay anything back until your income is over £21,000 a year. If your loan is for an Access to Higher Education programme and you progress to complete a Higher Education programme, you will not have to pay back your 24+ loan!
For further information about the new 24+ Adult Learning Loans click here
*Resident in the UK for three years prior to the start of the course. Enquire for further eligibility
For Further Information
Please contact the Business Development Team on 0121 477 1400 or email apprentice@bournville.ac.uk
Reference
(VT109) 08/11
