Food Production and Cooking Level 2 Apprenticeship


Employees interested in cookery could either train as a chef in a restaurant, or learn how to cook on a large scale for institutions like the NHS or Armed Forces. Apprentices whom are interested in the hospitality side of the sector could work in a hotel reception area; learn to run a B&B or youth hostel; or keep a hotel crisp and clean.

What will you learn
  • Highfield Level 2 Diploma in Food Production and Cooking

    This course is aimed at learners who works in a food environment. Hospitality and Catering covers work in restaurants, hotels, cafés, pubs, and contract caterers – it also supplies other industries with food and drink. Schools, colleges, hospitals and large businesses nearly always have canteens and catering staff also.

  • Highfield Functional Skills Qualification in English at Level 1

    This qualification is designed for learners who wish to develop their skills in English to help them gain the most from work, education and everyday life.

  • Highfield Functional Skills Qualification in Mathematics at Level 1

    This qualification is designed for learners who wish to develop their skills in mathematics to help from work, education and everyday life.

Duration: 12 Months

Course Units

This unit will develop your knowledge to enable you to work in and maintain a safe, hygienic and secure working environment. Everybody working in the hospitality industry should be aware of their responsibilities and  the requirements of current health and safety at work legislation, and should be able to follow good practice at all times.
This unit will enable you to make a useful contribution to the work of a team, where the team includes your line manager and/or supervisor as well as the other people working at the same level as yourself. You will learn how to accurately follow instructions, help others when they need help, communicate with the people you work with, obtain feedback on what you do well and where you could improve, and continue to learn and develop yourself.
The aim of this unit is to develop your knowledge and understanding of the main competencies needed for preparing and cooking food safely. You will focus on the four main areas of control (cooking, cleaning, chilling and preventing cross-contamination). It provides you with a broad understanding of reviewing hazards and hazard procedures, and the ability to work as part of a team maintaining food safety.