|Qualifications||Food Manufacturing Level 2|
|Entry Requirements||Initial assessment and diagnostic testing on English and maths will take place prior to commencement of apprenticeship|
This qualification further develops knowledge and teaches a higher level of techniques or skills required for your staff to provide continued high-level catering or hospitality service suiting to different size and type of businesses. During this apprenticeship, individuals will develop an understanding and competencies of skills including food preparation, cook and finish wide ranges of dishes.
Bury College apprenticeships are work based training programmes which are carried out in the workplace. 20% of your apprentice’s time will be dedicated to off the job training which equates to one and a half hours a day or one full day a week. Off the job activities can include:
Functional Skills are a vital part of an apprenticeship. Functional Skills provides the essential knowledge, skills and understanding needed to operate confidently, effectively and independently. These are available at Level 1 and Level 2 and the level your employee will work towards will depend on the previous qualifications they have achieved, the results of an assessment prior to their apprenticeship and the requirements of the apprenticeship they are completing.
If your employee has not already achieved Level 2 English and maths they must study for and take the tests for Level 2 English and maths and achieve Level 1 English and maths for the Level 2 Apprenticeship.
As well as college attendance, a Bury College assessor will visit your employee on a regular basis and support them with developing their electronic portfolio which is used as evidence for their end point assessment. During these meetings observations, question and answer sessions and reviews will take place.
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