What is an Apprenticeship?
Apprenticeships meet the needs of both young people and businesses. They offer quality work-based training, as an alternative to full-time study. Apprentices should be employed and are usually aged between 16 and 18 years old, although the college has a small number of spaces for those aged between 19 and 24.
Apprenticeships provide motivated young people with the opportunity to gain the skills and nationally recognised qualifications sought by employers throughout the industry.
Apprenticeships in Professional Cookery are designed to help you develop your skills in roles such as fine dining, casual dining, restaurants, hotels and gastro pubs.
Apprentices must have a Contract of Employment for a minimum of 30 hours per week and successfully complete a probationary period at work. In addition they must complete initial assessments in English, Maths and Information Technology. The initial assessments and interviews will be carried out at the college.
Rolling programme, 3 set points in the year
Apprenticeships include the following elements:
- A competencies qualification (NVQ or Diploma); a flexible qualification that is delivered in the workplace.
- A technical qualification. This demonstrates that the apprentice has developed their skills and gained an understanding of the theoretical ideas surrounding Professional Cookery.
- A module on employee rights and responsibilities.
- A module on personal learning and thinking skills.
- Apprentices must complete Functional Skills (Maths, English and IT). Those who have already achieved the appropriate grades will be exempt.
Once the above elements are completed you will receive an Apprenticeship Framework Certificate.