The Hospitality and Catering apprenticeship covers the basic skills required in the catering industry alongside skills that will be used in your everyday life. It is a hands on and fast paced practical course where you will not only learn the food preparation skills and handling but also the back ground knowledge regarding the health and safety and food hygiene that is expected from all prospective employers. You will be handling a wide range of fresh products from vegetables to shellfish and turn them into something delicious. After completing a level 1 or 2 apprenticeship you will be able to apply for a commis chef position and with the skills you'll be learning in the workplace and at the college you can set your sights higher. Content: Professional Cookery. For this course a basic knowledge and understanding of food hygiene and practical skills is an essential. It is a hands on and fast approach to learning new skills from Basic butchery to desserts. You will need good knife skills and to know the basics of every day cooking, ranging from stocks and sauces to types of vegetable cuts and quality. A neat and professional manner is needed. You will learn a lot from what we offer and the skills you will be shown, you will be able to apply for a commis or chef de parti or sous chef role. Food Hygiene is an important role in this qualification for handling storage and serving. Basic maths and English is required for costings and menu writing. Features or Benefits: Hands on qualification, recognised qualification employers are wanting, offers great courses for hygiene development, licensing, great opportunities to advance skills, more qualifications under your belt. Progression Opportunities: To gain more under pinning knowledge for each unit, allows for better career prospects, achievable goals set to reach with regular assessment plans and reviews. Enhances cv, attract future employers work with more ingredients and cooking methods.