Read about current study arrangements in ourProduction Chef - Intermediate Apprenticeship
Course Code: WF00058
APPRENTICESHIP COMMERCIAL
Next available course:
| Start Date | Location | Duration | |
|---|---|---|---|
| Anytime | Bispham Campus | Apply |
Course Overview
This course is designed for Fish Fryers currently in industry working in schools, hospitals, care homes or high street casual dining/pub kitchens.
Fish fryers are responsible for maintaining excellent standards of personal, food and kitchen hygiene and ensuring compliance to procedures, menu specifications and recipes. They have to communicate both internally and externally with customers and colleagues to maintain good relationships and build customer confidence.
Entry Requirements
There are no formal entry requirements. We will undertake an assessment and skills scan to make sure that this qualification is suitable for you.
Individual employers will determine their own entry requirements.
Assessment Methods
Teaching and Learning Methods
You will be assessed on site by a qualified assessor who will mentor you through your qualification and assess your skills through a range of methods using an e- portfolio.
All knowledge, theory and assessment will be delivered in the workplace in off the job workshops.
Industry Placement and Field Trips
Other Costs and Equipment Needed
Expert Tutors
All staff involved in the delivery of any courses within the College are approved to teach and/or assess the subjects and modules they deliver. The approval process ensures that staff delivering and/or assessing a given programme are appropriately qualified, with relevant technical and industrial experience and professional practice.
Tuition Fees
Read our tuition fees guide.
