Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Course Contents

• Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
• Prepare and cook fresh and frozen fruit and vegetables to business standards.
• Prepare salad vegetables to business standards.
• Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
• Regenerate dried and frozen ingredients and dishes.
• Undertake stock control, storage, and rotation.
• Communicate professionally with colleagues, line managers, stakeholders, and customers.
• Work as part of a team to support service delivery.
• Follow specifications to produce, portion, and present food.
• Manage own time to ensure allocated tasks are completed.
• Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
• Use feedback to improve own performance.
• Prepare and close down an area for service.
• Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
• Maintain prep and par levels according to business need.
• Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
• Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.
• Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
• Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.
• Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
• Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.
• Follow equity, diversity, and inclusion legislation and organisational policies.
• Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
• Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.

Essential Qualifications

• GCSE in:
  • English (grade 3 or higher or equivalent qual)
  • Maths (grade 3 or higher or equivalent qual)

Desirable Qualifications

• GCSE in:
  • IT (grade 9-4 / A*-C / Level 2)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Other Requirements

Bishop Auckland College Group are committed to the safeguarding and welfare of all learners and any offer of employment will be subject to receipt of a satisfactory enhanced Disclosure and Barring Service (DBS) check as well as other required pre-employment checks.

At Bishop Auckland College, we are committed to fostering a warm, diverse, and inclusive environment where everyone has the opportunity to grow, develop, and thrive. We invest in our staff by providing high-quality continuous professional development (CPD), industry updates, and individual mentoring, ensuring they feel valued and supported. Our success is built on a strong foundation of inclusion, community, and employer partnerships, driven by our exceptional team. We strive to make Bishop Auckland College a fantastic place to work, attracting and retaining dedicated professionals who share our passion for education and excellence.

Your earnings can increase over time with an apprenticeship. To be discussed at interview.

Contact Information

The contact for this apprenticeship is: BISHOP AUCKLAND COLLEGE Emma Walker
Email: emma.walker@bacoll.ac.uk

The reference code for this apprenticeship is VAC2000043392.