Formerly City College Brighton and Hove and Northbrook College

Level 2 Intermediate Apprenticeship in Catering & Professional Chefs

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Course Type: Apprenticeships Start Date: September 2018 Duration: 1 Year Entry requirements: 3 GCSEs grade 3 or above, including English and Maths Assessment: Practical assessments, written assignments and short answer question papers Awarding Body: C&G

Apprenticeships are a fantastic way to gain a nationally recognised qualification and valuable skills whilst working. We are a major provider of apprenticeships in the South East, helping employers to find the right apprentice for their business or upskill existing employees, and supporting individuals to succeed. 

Course aims

This apprenticeship introduces apprentices to the core skills needed when working in professional cookery. Apprentices will cover key areas of catering requirements such as teamwork, food safety and hygiene.

The Level 2 is suitable for individuals who cook, prepare and finish food, avoiding shortages and wastage, ensuring constant supply of the full range of menu items, food safety, health, safety and welfare.

Learners will develop their skills when dealing with a menu requiring a breadth of skills and knowledge across all areas of cookery, able to cook from scratch using fresh ingredients.

Functional Skills may be required dependant on Apprenticeship framework and previous qualifications achieved.

Why the MET?

Our industry experienced teaching staff are passionate about their areas of expertise and are committed to helping you to attain your learning goals and meet your personal aims.

Without a doubt, one of the reasons we know you will love studying at Brighton MET is the location of our central campus.

Right in the heart of Brighton’s world-famous North Laine, the College is within walking distance of all the city’s main amenities – the award-winning city library, the independent shops and eateries and the beach.

Course content

This course will support you to achieve:

  • Food Safety
  • Effective Teamwork
  • Preparation, Cooking and Finishing Different Foods
  • Health, Safety and Security in the Hospitality Working Environment
  • Food Hygiene
Course content
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