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Catering & Professional Chefs - Intermediate Apprenticeship - Level 2


For employers, Apprenticeships offer many benefits to businesses, including offering practical solutions to the recruitment and retention of staff.

They are designed by employers for employers and therefore reflect the changing needs of the sector.

Apprenticeship Level 2 (Intermediate Apprenticeship)

Competence-Based Element: Level 2 NVQ Diploma in Food Production and Cooking (QCF)

Knowledge-Based Element: Level 2 Certificate in Hospitality and Catering Principles (Food Production & Cooking)

Functional Skills Level 1:

  • Mathematics
  • English

Employment Rights and Responsibilities (ERR)

ERR is a non-accredited component, which is delivered using a contextualised work booklet which will be assessed by your tutor.

The ERR will also be supported by the completion of a workplace induction where it is expected that the employer will identify the role and responsibilities of themselves and their employees.

Personal Learning and Thinking Skills (PLTS)

PLTS is a non-accredited component of the Apprenticeship Framework and will be assessed through evidence that will be produced through the accredited components of the Apprenticeship programme.

Entry requirements

Individuals must already have sourced employment within the Hospitality Sector, prior to applying for Intermediate Apprenticeship in Catering and Professional Chefs.Individuals will undertake a Level 1 diagnostic assessment for Maths and English prior to enrolment. Individuals will need to achieve a minimum of a 50% score in both subjects to ensure a place on the apprenticeship programme or, if individuals have passed Maths and English GCSE with a grade A* to C or Keyskills at level 1 in the last 5 years, they will be required to evidence this with certificate/s which will then result in exemption from undertaking the Maths and English functional skill qualification.

Individuals will also have complete a free writing exercise to provide evidence to demonstrate grammar and spelling.

How long is the course?

18 months

How will I be assessed?

Individuals are required to produce a portfolio of evidence on our online e-portfolio, which will contain a variety of assessments covering the criteria stipulated by the awarding body to cover the Level 2 NVQ Diploma in Food Production and Cooking and Certificate in Hospitality and Catering Principles (Food Production and Cooking)

Assessments may include:

  • Observations held in the working environment
  • Reflective accounts
  • Witness statements
  • Activity-based work books
  • Work products 

Assessments will be planned with an assessor prior to the assessment taking place.

What does the course lead to?

These qualifications offer various opportunities for progression to further learning. Individuals may progress onto the Level 3 NVQ Diplomas in Hospitality Supervision and Leadership and Professional Cookery. Alternatively, individuals may progress onto the Edexcel BTEC Level 3 Nationals in Hospitality.

What will I study?

Certificate in Hospitality and Catering Principles (Food Production and Cooking) Level 2

The Level 2 Certificate in Hospitality and Catering Principles (Food Production and Cooking) (QCF) is a 16-credit qualification that consists of three mandatory units:

> Safe, Hygienic and Secure Working Environments in Hospitality
> Effective Teamwork
> Food Safety in Catering

 plus 4 credits from Optional group A, and the remaining 7 credits from Optional group A or B, providing for a combined total of 16 credits (where at least 12 credits must be at Level 2 or above).

Level 2 NVQ Diploma in Food Production and Cooking

To achieve the Level 2 NVQ Diploma in Food Production and Cooking (QCF), individuals must attain a minimum of 40 credits in total. Individuals must complete all mandatory units from Group A (10 credits)

Mandatory Group A

> Maintain Food Safety When Storing, Preparing and Cooking Food
> Working Effectively as Part of a Hospitality Team
> Maintenance of a Safe, Hygienic and Secure Working Environment

plus optional units from Group A1 (16 credits) and optional units from Group B1 (14 credits).

Level 1 Functional Skills in Maths and English

ERR (Employer Rights and Responsibilities)

PLTS (Personal Thinking and Learning Skills)

How do I apply?

For more information contact or telephone 0808 100 3626


Next steps

For more information on how to become an apprentice call our enquiries line free on

0808 100 3626

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Call our enquiries line free on

0808 100 3626
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Why choose West Notts?

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100% A Level pass rate in 2018

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Best A Level provider in Mansfield and Ashfield for student progress*

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An extensive bus service across Mansfield and the surrounding area

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£50m investment in our facilities since 2008

*Value added is a measure of a student’s progress against their starting point
**Learner Exit Survey 2017/18
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