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Catering and Professional Chefs: Professional Cookery

This information is taken from an apprenticeship framework. It sets out what qualifications the apprentice can achieve.

Warning This apprenticeship is closed to new starters from 2 January 2018

Summary of this apprenticeship framework

Level
3 (equivalent to A levels at grades A to E)
Typical length
18 months
Current funding band
Up to £2,500 per apprentice.
More information about funding
Entry requirements
Your chosen training provider can advise you about entry requirements for apprentices.
Suitable roles for apprentices
  • Sous Chef / Senior Chef/Cook (Restaurants, hotels and gastro pubs)
  • Sous Chef or Senior Chef/Cook (Fine Dining)
Your chosen training provider can advise you about the kinds of skills apprentices will learn.
Qualifications

Apprentices will achieve a practical (or 'competence') qualification:

  • Diploma in Professional Cookery (Preparation and Cooking)
  • NVQ Diploma in Professional Cookery
  • NVQ Diploma in Professional Cookery (Preparation and Cooking)
  • NVQ Diploma in Professional Cookery (RQF)

Apprentices will also achieve a theory-based (or 'knowledge') qualification:

  • Certificate in Hospitality and Catering Principles (Professional Cookery)
  • Certificate in Hospitality and Catering Principles (Professional Cookery) (RQF)

Your chosen training provider can advise you about the qualifications open to apprentices as they can change depending on individual and other circumstances.

Professional registration
None specified.