Call Us: 01254 389933
Apply Now

Food Production and Cooking

Course title: Food Production and Cooking Course level: Level 2
Qualification: Intermediate Level Apprenticeship Awarding body: City & Guilds of London Institute
UCAS code: Not applicable Academic year: 2018 - 2019
Course delivery: Full-time Course length: 1 year
Venue: Employer Premises


The food and drink industry is an exciting, dynamic, fast-paced and competitive industry driven by innovation and new technology.  As the largest manufacturing sector in the UK, it includes some of the country’s best known businesses and brands, and offers a wide variety of well paid, relatively secure jobs.

This apprenticeship framework allows apprentices to follow the most relevant pathway for their roles – whether specialist or generalist;  providing them with an opportunity to learn new skills in an industry with wide-ranging careers and good progression prospects.

One day a week is spent in college studying the theoretical and practical skills in our state of the art kitchens.

As part of their apprenticeship, the apprentice will also be required to work in the college restaurant – Roots Restaurant.

A series of exams will be sat by the apprentice – these will run alongside the NVQ and will back up the  theoretical learning, revision techniques in order to complete the qualification.

Support will be offered to find your apprenticeship.

Entry requirements

  • English grade D/5 (or equivalent)
  • Maths grade D/5 (or equivalent)
  • College interview

Applicants who do not meet the exact entry requirements may also be considered.

Applicants who have not achieved at least a grade C/4 in English and maths will continue to study these subjects alongside their chosen college course.

Employment Rights and Responsibilities (ERR)

The nine national outcomes for the employee rights and responsibilities (ERR) is embedded within the knowledge section of this framework.

Personal Learning and Thinking Skills (PLTS)

This framework includes the mapping of Personal Learning and Thinking Skills (PLTS) which have been mapped to the mandatory units of the knowledge and competence qualification.  They are:

  • Independent enquirers
  • Creative thinkers
  • Reflective learners
  • Team workers
  • Self-managers
  • Effective participators

How will I be assessed?

Assessment will be through kitchen practical assessments and written portfolio work. Assessments will also be conducted in the work place.

Qualifications achieved

  • NVQ Level 2 Food Production & Cooking
  • Level 2 Certificate in Hospitality & Catering Principles
  • Maths Functional Skills Level 1
  • English Functional Skills Level 1
  • ERR
  • PLTS

Progression and employment

Progression could lead you in to further educational studies such as Advanced Apprenticeship in Professional Cookery Level 3 or a role within the hospitality & catering industry.

Possible employment outcomes:

  • Professional Chef
  • Food Assistant
  • Food Manufacturing

How do I apply?

You can apply online (see apply now button), call 01254 354354 or pop into our College to collect an application form.

Additional and key information

For more information, or an informal discussion about your needs, please contact Lauren Thomas:

Call: 01254 354220

Upcoming Events
Apprenticeship January Drop-In & Advice Session

January 15, 2019 @ 4:00 pm - 7:00 pm