Hospitality sector apprenticeships provide opportunities to enhance employees’ technical skills and underpinning knowledge.
Level: SVQ Level 3
Delivery: Work-based
Start: Rolling Start
Duration: 18 Months
How it works...
A Modern Apprenticeship is a work-based qualification for people employed in the industry. The programme is a combination of work-based and college training and provides the dual benefit of students gaining a nationally recognised qualification while being paid as they work.
Employer benefits...
- Instil your company’s values whilst training
- Motivate existing staff by investing in the workforce and providing supervisory opportunities
- Develop up to date and relevant skills and qualifications
- Cost effective training supported by funding from Skills Development Scotland (up to 100% funding depending on age and eligibility criteria)
- Create and retain a modern skilled workforce
Apprentice benefits...
- Debt-free learning
- Nationally recognised qualifications
- A route to great pay
- Career progression opportunities
- Significant experience to enhance your CV
- Possible support with travel costs if coming to college
Course content...
This work-based qualification is delivered in partnership with the employer, student, and the training provider.
Registration and certification of the qualification is through the awarding body People 1st. They comprise of a SVQ qualification, Core Skills and mandatory training IOSH Working Safely and REHIS Intermediate Food Hygiene Certificate.
Candidates develop a portfolio of evidence which enables them to match their skills and knowledge to nationally agreed standards for professional chefs.
Further details...
Candidates will use an electronic portfolio to gather the practice and knowledge required to fulfil the occupational standards for the course.
Examples of units:
- Prepare Fish for Complex Dishes
- Cook and Finish Complex Fish Dishes
- Prepare Shellfish for Complex Dishes
- Prepare Meat for Complex Dishes
- Cook and Finish Complex Meat Dishes
- Prepare Poultry for Complex Dishes
- Cook and Finish Complex Poultry Dishes
- Prepare, Cook and Finish Complex Hot Sauces
- Prepare, Cook and Finish Complex Dressings and Cold Sauces
- Prepare, Cook and Finish Complex Cold Desserts
- Contribute to the Development of Recipes and Menus
- Minimise the Risk of Allergens to Customers
- Prepare, Cook and Finish Complex Hot Desserts
What you need...
Applicants must be employed in a professionally equipped kitchen of a café, bistro, restaurant, or hotel preparing and cooking complex dishes. An in depth knowledge of cookery is required and modern techniques, such as sous-vide and water-bathing, must be being practiced. Applicants need to be motivated, work well under pressure, and work to high hygiene and food standards.
This course is not suitable for school leavers.
Where you can go...
- Enhanced career prospects
- Become Chef de Partie