We are the largest provider of apprenticeships in Buckinghamshire. Our experienced team of Trainer-Assessors works closely with apprentices and their employers, supporting you throughout your apprenticeship. We deliver this apprenticeship using the mixed delivery model. Students work full time in the workplace and attend college for a monthly evening workshop. Evening maths, English and ICT lessons may be required in addition to the workshops. We pride ourselves on our industry-standard facilities and the outstanding support we deliver for apprentices and employers.

This is a rolling programme and you can start at any time.

  • What will I learn?

    This qualification is ideal for school leavers at 16+ who have a proven interest in the area and a suitable qualification.You will develop your food preparation skills within the workplace and in one of our training kitchens under the guidance of an experienced Chef Lecturer.

  • Example modules

    • Food Safety
    • Preparation and Cooking Fish
    • Meat and Poultry Dishes
    • Soups and Sauces
    • Basic pasta and Pulse Dishes
  • How will I be assessed?

    You will be assessed by continuous assessment based on observed practical performance and external theory tests.

  • Entry Requirements

    Employment as an apprentice on an apprenticeship programme in a suitable environment.

  • Progression & Career Opportunities

    Upon successful completion of this course, you may be able to undertake an NVQ 3 in Professional Cookery or an NVQ 3 Patisserie and Confectionary. Career opportunities would include working in a hotel, restaurant or a commercial kitchen.

Course Image

Course Details

Qualification Level Apprenticeship
Study Mode Apprenticeships
Start Date Rolling Programme
Duration To be confirmed Weeks
Course Code WIA2PROFC
Runs at


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