Professional cookery
Level 2
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Job Roles this Apprenticeship is suitable for:

  • School Cooks
  • Craft Chef (Casual Dining or Restaurants, Hotels and Gastro Pubs)
  • Commis Chef, Kitchen Support Staff 


Mandatory Units: These are to be completed by all candidates 

  • Maintain a safe, hygenic & secure working environment
  • Working effectively as part of a Hospitality Team 
  • Maintain food Safety when storing, preparing and cooking food
  • Maintain, handle and clean knives

Optional Units: Choose relevant units to job role and credit requirements 


Prepare, cook and finish basic fish/shellfish dishes / Prepare, cook and finish basic meat/polutry dishes / Prepare, cook and finish basic game dishes / Prepare, cook and finish basic offal dishes / Prepare, cook and finish basic vegetable dishes / Prepare, cook and finish basic rice/pasta dishes / Prepare, cook and finish basic egg dishes / Cook, and finish simple bread and dough products / Prepare, cook and finish noodle dishes / Prepare, cook and finish basic soups / hot sauces / Prepare, cook and finish basic rice/ pasta dishes / Cook-chill food / Cook-freeze food / Make basic stock / Set up and close kitchen / Order stock / Complete kitchen documentation / Prepare, cook and finish Dim Sum / Prepare, cook and finish basic pulse dishes / Process dried ingredients prior to cooking / Prepare and mix spice and herb blends / ERR / Prepare and present food for cold presentation / Prepare, cook and finish grain dishes / Prepare, cook and finish basic pastry products / Prepare, cook and finish basic bread and dough / Produce healthier dishes / Prepare, cook and finish basic vegetable protein dishes / Prepare, cook and finish basic cakes, sponges, biscuits and scones / Cook and finish basic cold and hot desserts / Prepare and cook food using a Tandoor / Prepare meals to meet the requirements set for school meals / Liaise with care to ensure that individual nutritional needs are met.