Award Crest
York College

Why Professional Cookery?

York and North Yorkshire have a strong tourism and leisure industry and qualified chefs are in demand. You will be entering a dynamic, fast moving and exciting career in the service sector and will acquire the knowledge and skills to embark on your chosen career in hospitality.

Qualifications and Level

Intermediate Apprenticeship (Level 2) or Advanced Apprenticeship (Level 3) in Professional Cookery.

Most candidates start on an Intermediate Apprenticeship and progress to the Advanced Level although the level may be determined by the role in the workplace and previous qualifications.

What will be studied?

Level 2 NVQ Diploma in Professional Cookery

Mandatory Units:

  • Maintain a safe, hygienic and secure working environment
  • Maintain, clean and handle knives
  • Work effectively as part of a hospitality team
  • Maintain food safety when storing, preparing and cooking food

Optional Units include:

  • Prepare cook & finish bread and dough products
  • Prepare cook & finish basic hot sauces and soups
  • Prepare cook & finish meat, poultry and vegetable dishes
  • Prepare cook & finish hot and cold desserts

Level 3 NVQ Diploma in Professional Cookery

Mandatory Units

  • Develop productive working relationships with colleagues
  • Maintain the health, hygiene, safety and security of the working environment
  • Maintain food safety when storing, preparing and cooking food

Optional Units include:

  • Prepare meat for complex dishes
  • Prepare cook and finish hot sauces
  • Contribute to the control of resources

Additional Study

  • Functional Skills in Maths and English
  • Personal Learning & Thinking Skills (PLTS)
  • Employee Rights & Responsibilities
  • Technical Certificate – Certificate in Hospitality & Catering Principles

Are there any entry criteria?

To start the course you must be employed in a relevant environment for a minimum of 30 hours per week. In addition, for an Intermediate Apprenticeship (Level 2) you will have a minimum of 3 GCSE’s at grade D or above, to include English and Maths, and for the Advanced Apprenticeship (Level 3) you will have a minimum of 3 GCSE’s at grade C or above to include English and Maths and should have completed the Level 2 programme (either apprenticeship or full time).

Method of Delivery

Delivery of this apprenticeship is through a combination of on the job and off the job learning and weekly attendance at college.

How is the qualification assessed?

The NVQ programme is based on continuous assessment, which consists of practical tasks, observations of your work, oral questioning and written questions. The Functional Skills are assessed through on-line tests.


It is anticipated that candidates will typically complete the Apprenticeship within 18 to 24 months

What next?

After completing your advanced apprenticeship you will be in an ideal position to apply for chef de partie and sous chef positions with reputable establishments or work towards setting up your own business.

York College, graded Outstanding by OFSTED, is ideally placed to support both Apprentices and businesses to successfully engage with and benefit from Apprenticeships.

To find out more about how to become an Apprentice or how to recruit an Apprentice into your business please contact York Business Development Unit:

Tel: 01904 770368

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

3237 - Mollie Medd Professional Cookery Apprenticeship

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