Anyone working in a restaurant/catering company, whose job role meets the course specification.
Entry requirements
Why choose this course?
This Apprenticeship delivers professional support and guidance in a kitchen training environment by our industry trained Chef Lecturer/s supporting the knowledge, skills and behaviours you are gaining and developing in your work place.
Further information
Working chefs employed and sponsored by their emloyer
- Prepare salad vegetables to business standards.
- Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
- Regenerate dried and frozen ingredients and dishes.
- Undertake stock control, storage, and rotation.
- Communicate professionally with colleagues, line managers, stakeholders, and customers.
- Work as part of a team to support service delivery.
- Follow specifications to produce, portion, and present food.
Level 3 Chef Apprenticeship
Apprentices to provide their own kit and uniform