For chefs who are looking to train in the United Kingdom, there are a wealth of opportunities available. These are open to everyone, whether you are a young person with no qualifications, or have studied all the way up to Masters Level. In this chapter, I have created a comprehensive list of all the training routes available.

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College Education, Full-Time

Full-time college courses are a great way to start building your culinary foundations, right after leaving secondary school. These courses will have fantastic benefits, including:

College restaurants, which provide great commercial experience;

Kitchens with state-of-the-art equipment;

Catering colleges have links with top employers & restaurants;

Access to professionally led master-classes;

Encouraged to enter in regional & national competitions;

Great prospects for employment at high-end restaurants;

Bonus qualifications available to work in front of house.

Part Time Courses

Part time courses are available for different qualifications in professional cookery. Part time courses are great if you have other commitments and only have a few spare evenings per week, or if you are in a job and need a course that will accompany your work.

Pastry Chef Training

If you have a keen interest in pastry, then it is possible to train specifically as a pastry chef. Pastry is an important section in every kitchen, and has a number of niche sub-sections, including bread making.

The hierarchy of pastry chefs is as follows:

Executive Pastry Chef;

Sous Chef – Pastry;

Pastry Chef.

Experience Only

It is possible to get into kitchens and work your way up from the bottom (wash up), without undertaking any work based qualification. This is the hardest way to work your way up. While it will take longer to get into a senior position, this is a great option for those who want to work in a very good restaurant or hotel, and plan on staying there for the next 10 years.

Work Based Qualifications

Work based qualifications are qualifications that best match the type of employment you already have or wish to do in the future, so you should choose the qualification that best matches your desired career path.

Your skills will need to be gained and assessed at work, so if you are not in a job then your local centre will need to arrange a work placement for you.

Apprenticeship

As apprentice, you will work towards a qualification, usually spending one day a week at college. The rest of the week will be spent gaining practical training on the job.

Once you have completed your apprenticeship, you will have benefited from the following:

Gaining on-the-job training from industry experienced staff;

Learning skills specific to your job area;

Getting paid a wage and building holiday credits;

Spending one day (usually) a week at college to study for a qualification.

Apprenticeships take 1 to 4 years to complete depending on their level.

Types of apprenticeship

For catering and professional chef apprenticeships, there are two types to choose from:

1. Intermediate level apprenticeship

Roles you could train in at intermediate level:

Kitchen assistant;

Commis chef, demi chef or chef de partie;

Chef or cook in a school;

Occupation chef – informal dining or restaurants, hotels and gastro pubs;

Occupation chef – fine dining.

International specific cuisines

International cuisines that have intermediate level apprenticeships include:

Commis chef – Bangladeshi cuisine;

Wok chef, deep fry chef – Chinese cuisine;

Cook/chef – Indian cuisine;

Stir – fry specialist, assistant chef/cook – Thai cuisine.

2. Advanced level apprenticeship

Possible training routes could be:

Sous chef or senior chef;

Sous chef or senior chef/cook – fine dining;

Sous chef or senior chef/cook – restaurants, hotels and gastro pubs;

Pastry chef.

To become an apprentice in England you will need to be:

16 or over;

Eligible to work in England;

Not in full-time education.

Scholarships

For more information on college or university scholarships, I have detailed useful websites throughout this book. Here are some great tips on how to gain a scholarship:

Keep an eye on application deadlines. You may need to apply up to a year in advance.

Pay special attention to application forms, making sure to fill out your details clearly and precisely.

Each scholarship will have different criteria. Which may include:

Giving a presentation in person or via video;

Creating a presentation;

Possible qualification entry requirements;

Declaring your income;

Displaying special skills in your job;

Falling into a precise age range;

Giving references;

Having success in a culinary competition for outstanding cooking.

Main hospitality industry scholarships:

Thames Valley University and Westminster Kingsway

Scholarships include:

Professional restaurant;

Patisserie;

Chef scholarships.

Scholarships deliver:

One-week per month at college basis for two years;

Practical experience in a top restaurant during the rest of the time;

Employer-paid training.

The Academy of Culinary Arts Specialised Chefs’ Scholarship

The Academy of Culinary Arts and Waitrose provide an advanced apprenticeship for would-be chefs in the age range of 16-19. This apprenticeship is managed by the Bournemouth & Poole College.

Benefits:

Qualification at NVQ Level 3;

Tuition, accommodation and travelling costs to college are paid for;

Practical training provided by high-end hotels, including the Dorchester in London and Chewton Glen in Hampshire.

The Acorn Scholarship

This self-nominated award is aimed at helping young professionals aged 30 and under, to realise their ambitions. With the winning scholar receiving a £2000 bursary for professional development and £1500 worth of coaching sessions and more.

Roux Scholarship

This exceptional cooking competition is for chefs aged 22 – 30. The winner of the competition will gain the scholarship and will have the opportunity to work for three months under a leading chef at a 3 star Michelin restaurant, the highest level attainable for chefs. The Roux Scholarship will also provide the winner with other career-enhancing opportunities.

THE DIFFERENT TYPES OF QUALIFICATION YOU CAN ACHIEVE, INCLUDING THE BENEFITS OF EACH ONE

Within the educational sector in the UK, there are a wide range of qualification types offered by the United Kingdom awarding bodies. The different qualifications can be academic, vocational or skills-related, they range in size and type and have different levels of difficulty grouped accordingly.

The National Qualifications Framework contains the qualification levels that are used in England, Northern Ireland and Wales, with the qualifications being organised together into specific levels.

Benefits include:

Each level corresponds to a particular qualification’s degree of difficulty;

Despite this, qualifications within any one level can cover a huge range of subjects and take varying amounts of time to achieve;

The framework consists of 9 levels of difficulty, from the entry level up to level 8;

A-Levels and AS Levels are at level 3 on the NQF.

The Framework also incorporates Higher Educational Qualifications (FHEQ), the FHEQ broadly corresponds with levels 4 to 8 of the NQF.

Scotland has its own Qualification Framework:

The Scottish Credit and Qualifications Framework consists of twelve levels and is a part of Scotland’s own educational system, this includes Highers and Advanced Highers which are the usual route for Scottish students.

National Qualifications Framework Diagram

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Qualification levels:

GCSE

GCSEs (General Certificate of Secondary Education) are the main qualifications taken by 14–16 year olds at secondary school, and are also available to mature students.

They are available in a wide range of academic and applied (work-related) subjects, it is also possible to gain a half-GCSE as a short course option, depending on the grade achieved at GCSE, students will fall into either level 1 or 2 on the NQF.

Entry-level qualifications

Referred to as ‘certificates’ or ‘awards’, these qualifications are have been designed for learners who not ready to take courses at level 1 on the NQF. This qualification is suitable for learners with no traditional qualifications, or who have been away from studying for a long time. There are three different levels of qualification all at entry levels on the NQF.

Key Skills Qualifications

These qualifications are designed to evolve skills that are commonly required in education, training, work and life in general. They are available in schools, colleges and from other learning providers, some employers will offer these, including the armed forces and the prison service.

Key Skills can be taken as a stand-alone qualification, also NVQ or some higher education courses will include key skills qualifications.

Apprenticeships will have key skills components within them and the key skill qualifications are equal to NQF level 1 to 4.

Skills for Life/Basic Skills qualifications

These qualifications are designed to help develop students’ reading, writing, maths and ICT skills.

Further Skills for Life qualifications include the ESOL qualification, meaning: English for Speakers of Other Languages, which are available for students over the age of 16, who have left compulsory full-time education and do not have an up-to-date Maths or English qualification at level 2.

Level 2 includes GCSE on the NQF scale. In some cases, these qualifications can be offered to school children aged 14 – 16, skills for Life qualifications are available at NQF entry levels to level 2.

Vocational qualifications

Vocational qualifications are designed to give learners the skills and knowledge to do a specific job, to work in a specific industry, or gain the general skills to do a variety of jobs. Awarding bodies such as City and Guilds, Edexcel and OCR offer these qualifications, these are available at various levels on the NQF.

A scope of vocational qualifications that can be taken at work, college, or as part of an apprenticeship. These include the competence based National Vocational Qualifications (NVQs).

NVQs are equal to level 1-5 on the National Qualifications Framework. These are based on national standards for various occupations, and cover the practical, work-related tasks designed to help learners do a job effectively.

HNCs and HNDs

HNCs (Higher National Certificates) and HNDs (Higher National Diplomas) are work-related higher education qualifications. HNCs can take one year (full-time) to complete with HNDs taking two years (full-time) to complete.

HNCs and HNDs are equal to level 5 on the National Qualifications Framework. They may count towards membership of employer organisations or professional bodies and employers highly value HNCs + HNDs.

HNCs + HNDs can also be studied part-time.

Foundation Degrees

Foundation Degrees are higher education qualifications that merge academic study with workplace learning. They have been designed collectively by universities, colleges and employers and are possible in various work-related subjects.

Foundation degrees are broadly equivalent to the first two years of a bachelor’s degree. Foundation Degrees are equal to level 5 on the National Qualifications Framework.

City & Guilds, Culinary Skills (7138)

This qualification will Support you to become a chef, and help develop the skills to work in senior chef positions.

You’ll gain a high standard of culinary skills and this qualification will help you learn essentials within the workplace including health and safety.

Other benefits include:

A great qualification for school leavers who want to get into the industry;

It is also possible for experienced chefs to refresh or further their knowledge, by undertaking modules within the qualification.

Available for study in the following areas:

England;

Scotland;

Northern Ireland;

Wales.

City & Guilds, Culinary Skills (3320)

Develop the cookery skills required for a number of jobs.

Benefits include:

Planning and preparing food;

Become more confident at cooking and presentation of dishes;

Help you to understand the factors which influence or direct the choices that food consumers make;

Ideal for learners in school or college, on a full-time or part-time basis;

Available to mature students on a full-time or part-time basis;

Effective for those working in the hospitality sector, including catering roles in schools and restaurants.

Available for study in the following areas:

England;

Scotland;

Northern Ireland;

Wales.

City & Guilds, Professional Cookery (7100)

Become a professional chef by completing these industry standard qualifications.

Benefits include:

Learn a high standard of cookery skills from processes such as roasting and frying;

Learn advanced skills like menu design;

Suitable for anyone who works or wants to work as a chef in the catering and hospitality sector;

A great qualification for school leavers who want to get into the industry;

It is also possible for experienced chefs to refresh or continue their knowledge by undertaking modules within the qualification.

Available for study in the following areas:

England;

Scotland;

Northern Ireland;

Wales.

Level 1

For new people interested in the industry, who want to gain a good basic understanding of catering work.

Level 2

If you have basic skills and experience as a chef, and are looking to take on a more senior role and increase your culinary knowledge; this will give you a formal qualification.

Level 3

If you have great experience as a chef and have previously supervised others or managed resources, then Level 3 will help you to develop your skills to the level of senior chef or restaurant manager.

NVQ Level 2 Professional Cookery, QCF Level = 2

Training Methods:

This is a work-based programme with additional knowledge sessions. Your training consultant will set you training goals, including target setting and planning with regular reviews from your consultant.

You have a choice of suitable units based on your current role and your future ambitions. This is a part-time course designed for people who are working in a professional kitchen, who are looking to achieve a formal qualification.

Employment is required and you must have a professional attitude to food preparation and cooking. On this course assessments will take place in a realistic working environment, such as an open kitchen, bar or restaurant.

You will gain the qualification: NVQ Level 2 in Professional Cookery and the NVQ Level 2 will put you well on your way to becoming a fully qualified chef. While spending the majority of your training in a realistic working environment, with some theory sessions to complement your learning.

NVQ qualified assessors in the practical areas will assess you at regular intervals on the skills and techniques you have developed. You will work through and complete a comprehensive training portfolio. You will also sit a written Functional Skills maths exam.

NVQ Level 3 Professional Cookery, QCF Level = 3

Training Methods:

This is a work-based programme with additional knowledge sessions. Your training consultant will set you training goals, including target setting and planning with regular reviews from your consultant.

This qualification recognises the competencies and skills of candidates within the workplace, also the qualification provides individuals with the opportunity to establish their skills in a catering environment and the option to become a specialist in patisserie.

These qualifications are suitable for people with experience in a professional kitchen, or with a Level 2 qualification in Hospitality.

Professional Chefs Scholarship (City & Guilds), QCF Level = 3

The Specialised Chef Scholarship is a distinguished 3 year Advanced Apprenticeship, which offers you the opportunity to train in all aspects of professional cookery to the highest level.

The Scholarship is arranged by the Prestigious Royal Academy of Culinary Arts and is Managed by The Bournemouth & Poole College. On the course you will be sponsored by outstanding individual five star hotels and restaurants where you will gain work experience during your training. These are mainly, but not strictly, in London.

They include The Ritz, Claridge’s, Chewton Glen and The Dorchester Hotel.

Apprenticeships are an ideal option for school leavers who want to get straight on the career ladder with an Advanced Apprenticeship being equivalent to 2 A-Levels or 1 vocational A-Level.

After graduation, you will receive the outstanding Royal Academy of Culinary Arts Diploma in Professional Cookery. Having qualified as a specialised chef, this qualification will give you the opportunity to gain work in high-level restaurants and prestigious hotels all over the world.

Whilst at the college you will receive weekly training funding and whilst training and working with your course sponsor, you will receive a salary based on the local rates of pay.

To achieve the Academy’s Diploma in Professional Cookery, you will work towards the following qualifications:

NVQ in Professional Cookery Level 2 & 3;

ABC-Certificate in Patisserie and Confectionery Level 3;

Culinary French;

Food and Drink service;

Functional Skills in Maths and English - Level 2;

Rights and Responsibilities in Employment;

Personal Learning including Thinking Skills.

Applicants will need to demonstrate the relevant personal qualities during interviews, and must be able to show that they are enthusiastic and passionate about learning and working in the culinary industry.

Professional Cookery HNC, QCF Level = 4

The HNC in Hospitality and Professional Cookery is designed to provide learners with the skills and knowledge to access the sector, or advance to alternative qualifications, the units are flexible enough to mirror the hospitality industry, and to ensure that learners have developed the skills and knowledge to work in a fast moving environment.

Students can choose from a number of specific routes that reflect different areas of the sector, including patisserie or professional cookery amongst other hospitality careers.

This programme is suitable for a broad range of students, including learners leaving school, mature students returning or those working in hospitality.

The programme will teach and develop skills in modules, including:

Planning and analysis;

Problem solving;

An ability to be flexible and work co-operatively with others.

It is possible to study the HNC as a full-time, part-time or day release course. There is also an option to take individual units.

To gain this qualification you are required to achieve a total of 12 credits. Units include:

Supervision in Hospitality;

Financial and Control systems in Hospitality;

Intermediate Food Hygiene;

The Purchase of Foods and Classification;

Production Cookery – Cold Kitchen;

Production Cookery – Hot Kitchen;

Production Cookery – Sweets and Desserts;

Patisserie;

Specialised Patisserie;

Fermented Patisserie;

Pastry;

Integrated Production Cookery;

Scottish Licensing Law.

BA Hons Culinary Arts, QCF Level = 4 – 6

The BA (Hons) Culinary Arts Management programme has been designed to provide you with the technical, operational and managerial skills needed to be successful and thrive within the culinary sector.

Substantial management focus, with many elements taught in a kitchen and restaurant environment. The Ideal qualification if you have the desire to progress into senior roles within kitchen management, food and beverage management and a broad range of other hospitality and food related careers.

Statistically, graduates from this course are either in work or have moved onto postgraduate study, with maximised employability. 90% are in work or studying, with only 5% still looking for employment within 6 months of leaving the programme.

Other features include:

The Institute of Hospitality has accredited this course with entry-level management status;

All learners will study CIEH Level 2 Food Safety as part of the programme, unless you hold an up-to-date certificate;

Options to study up to levels 3 and 4;

The possibility to study the WSET Award in Wine and Spirits at Levels 1, 2 and 3;

Industry visits and expert guest speakers are included throughout the programme.

An essential part of the programme involves completing a 1-year work experience placement, to enhance your operational knowledge and maximise your employability, this significant work experience is a great benefit when applying for your first graduate position.

Culinary Arts students have successfully completed their work experience placements at prestigious organisations such as the:

‘White Barn Inn & Spa’, Maine, USA;

‘Wickaninnish Inn’, Vancouver Island, Canada;

‘Claridge’s’, Mayfair, London;

‘One Table au Sud’, Marseille;

‘Ashford Castle’, County Mayo, Ireland;

Possible advancement onto a master’s degree in Culinary Arts Management;

Combination of written coursework, examinations, skill assessments and presentations;

On-going practical assessment, which is a component in the ‘Culinary Product Development’, ‘Professional Culinary Techniques’, and ‘Culinary Research and Development’ subject areas.

Possible study modules:

‘Kitchen Management and Practice’;

‘Recipe Development for Culinary Trends’;

‘Specialist Pastry Techniques’;

You will have a year manager mentor to help you through your studies, who will be available for on-going support;

There are numerous additional support mechanisms available to help you in your studies, including subject advisory sessions and academic workshops.

Professional Chef Diploma Level 1, 2 & 3

The Professional Chef Diploma is the UK’s original professional cookery qualification, and has been the starting point for many of the world’s most prominent chefs.

When reaching the third year of the Professional Chef Diploma, there are three possible routes:

Cuisine;

Patisserie and Confectionery;

Restaurant Management.

All three routes include externships in some of London’s top culinary restaurants and hotels.

The diploma is taught by an award winning culinary arts team and is endorsed by the British Culinary Federation, Royal Academy of Culinary Arts and the Craft Guild of Chefs. As part of the induction programme you will undertake enterprise and business commerce training with further studies in entrepreneurship.

Culinary science is delivered at every level of the curriculum.

This is a five day a week, full-time study course with progress possible onto a Level 4 course such as the Foundation Degree in Culinary Arts. Those who successfully complete the first year programme may be considered for the elite Royal Academy of Culinary Arts Chef Apprenticeship programme.

Professional Cookery VRQ Level 1, 2 & 3

The vocational related qualifications (VRQ) are qualifications designed to get people ready for work.

Level 1 :

If you are enthusiastic about cooking, enjoy being a part of a team, have good organisation with great planning abilities and are also interested in working in a huge and dynamic industry, then this course is designed for you.

The benefits of this course include:

Developing practical skills in food preparation and in food delivery;

Being taught the theory behind these skills;

Gaining work experience in kitchens and restaurants, preparing and serving food to paying guests;

Being taught in the classroom and going on educational visits;

Being shown how to prepare, cook and present a dish, before producing it for guests in a restaurant;

A broad range of skills will be taught, including units in: making soups and sauces, meat, fish, poultry, bread, pastry, cakes and biscuits. You will be taught theory units in the classroom with projects, assignments, presentations and research all playing a part in your studies.

Units covered in the course include:

Investigation into the catering industry;

Hygiene and safe working practices;

Personal workplace skills.

Before you have completed graduation and can proceed to the next level, you will have to undertake a work placement with one of the industry partners.

Progression onto the level 2 qualifications

Level 2:

The level 2 qualifications are a platform into employment as a commis chef, and will allow you to apply for an apprenticeship. Level 2 is also a way to continue onto a higher level. This course is designed as a step up from level 1, with a more in-depth comprehensive study programme. In order to enrol, you must have a VRQ level 1 with a merit, and significant work experience.

The benefits of this course include:

A hands-on approach to teaching practical lessons;

A broad range of skills will be taught in practical lessons, including units in: soups and sauces, meat, fish, poultry, bread, pastry, cakes and biscuits;

You will be taught theory units in the classroom with projects, assignments, presentations and research all playing a part in your studies;

Units covered in the course include: Investigation into the Catering Industry, Hygiene and Safe Working Practices and Personal Workplace Skills;

Two compact assessments will take place, which require you to practically prepare a combination of dishes in a strict time frame;

The theory elements of the course will be taught as a mixture of short answer questions and assignments;

You will have access to constant feedback on your progress and will only be tested when you are ready. Before you have completed graduation, and can proceed onto the next level, you will have to undertake a work placement with one of the industry partners.

Progression onto the level 3 qualification

Level 3:

To study at Level 3, you will need to have completed a Level 2 in Professional Cookery and/or have relevant work experience. You must have the enthusiasm to develop your practical and theory knowledge to a more complex level.

The benefits of this course include:

A Level 3 CIEH food safety certificate will be gained alongside the main qualification;

Most colleges have their own kitchen where much of the course content will be taught;

Preparing complicated menus for an evening dinner service;

Learning from industry experienced chefs;

Learn to research gastronomy and food culture;

Learn how to find the best quality ingredients for your kitchen;

A range of practical assessments in the kitchen, externally set assignments and written tests will cover the following units:

How to Supervise Food Safety in Catering;

Gastronomy and Food Culture;

Sourcing Produce for the Professional Kitchen;

Advanced Skills and Techniques in Producing Meat and Game Dishes;

Advanced Skills and Techniques in Producing Fish and Shellfish Dishes;

Advanced Skills and Techniques in Producing Desserts, Petit Fours and Decorative Products.

During the course, your ability to produce specific dishes will be tested by various practical assessments. At the end of your course, you will take a series of assessments that will test all of the skills you have learned. These tests will be taken under strict timed conditions, in order to simulate the pressures of working in a real kitchen. In order to prepare you for the final assessments, you will be given constant feedback on your progress throughout the year.

After graduating from this course you can continue to study in a higher education programme, such as a HND or degree in Hospitality, Event Management or Culinary Arts Management;

This course is supported by the Craft Guild of Chefs and the Royal Academy of Culinary Arts. The course will also teach you the classical techniques needed to prepare, cook and serve meat, fish, vegetable and pastry dishes.

You will learn how to effectively plan menus, taking into account cultural influences, food trends and important nutritional factors.

A broad range of subjects will be covered in this course, including kitchen operations, generic hygiene and health and safety. The practical study will be taught in a range of subject areas, including culinary skills, preparation and production of meat, poultry, fish, eggs, pasta, vegetables, soups, sauces and pastry.

Two pathways will open up at Level 3: The Professional Chef Route and the Hospitality Supervision Route. On both of these routes, you will be trained by highly qualified staffs, who already have a wealth of experience and expertise within the industry.

VRQ Level 3 Diploma in Professional Cookery - Professional Chef Route

This is a full-time study qualification that covers all aspects of culinary skills and supervision.

Units Covered Include:

Supervising Food Safety in Catering;

Health and Safety;

Development of Recipes;

Complex Culinary Skills;

Specialist Pastry;

Kitchen and Larder;

Asian Cuisine;

Contemporary World Food;

Gastronomy.

Level 3 Diploma in Food and Beverage Service Supervision Hospitality

This is a full-time qualification that covers all aspects of food and beverage service and supervision.

Units Covered Include:

Food and Beverage Service;

Customer Service;

Restaurant Service Techniques;

Beverage Preparation and Service.

Students will also be involved in the planning and running of events both at the relevant university and off-site. Also included in the course students study a Level 3 Supervising Food Safety qualification with options to study extra food based qualifications.

FdA - Foundation degree, QCF Level = 5

On this degree, students further develop their culinary knowledge and continue to hone their skills, whilst relating their learnt knowledge to a business activity and to the role of an entrepreneur.

Students will develop a broad range of essential practical, business and personal development skills. It is possible that students may already be working with food in some capacity or may be new to the business.

Study methods for this course are delivered via classroom and workshop sessions, independent study and relevant university student intranet, where both full-time and part-time modes are available. You will be taught by highly experienced tutors who have extensive teaching and contemporary vocational experience. Tutors will teach practical lessons in Up-to-date kitchen facilities.

Assessment will be varied and will provide opportunities for the development of analytical and presentation skills; via essays, presentations, role-plays and debates.

Course projects provide graduated developmental opportunities both as a group and individual study. Examinations will take place in order to assess the acquisition of knowledge, and to ensure that students are ready for further study and a career working in the culinary industry.

Graduates will benefit from a course focus on improvement of employment prospects, importantly the programme focuses on content that is designed to cover the essential knowledge and skills that employers are looking for. This is essential for your future success that the teaching and learning strategies mirror the hospitality working environment.

Various methods will prepare students for employment, including:

Work placements;

Assessment tasks that reflect the industry;

Personal development planning.

Successful graduates will have developed the skills to start a career in a food and culinary arts related business with students being taught how to set up and manage their own food related business.

Valuable personal development will equip students with the tools to further their career and upon successful graduation, students may be able to progress to a top level honours degree at the university.

FdSc Culinary Arts (Foundation Degree), QCF Level = 5

This course has been designed for learners who are working in a professional kitchen environment. It is a two-year programme, which will develop students’ practical, scientific, technological, and supervisory skills for a management level position in culinary arts.

The modules covered in this programme will include – food innovation, resource management and the impact of science and technology on culinary processes.

Further modules for study include:

Practical Culinary Techniques in Culinary Arts;

An Introduction to Science in the Culinary Arts;

Food, Science, Health and Nutrition;

Marketing, Product Development and Design;

Management of Human Resources;

Innovation in Gastronomy;

Introduction to Information Systems and Finance;

Practical Modern Cooking Techniques;

Up-To-Date Entrepreneurship and Small Business Skills.

Leading on from the foundation degree, students will have the opportunity to progress onto the final year of a BSc (Hons) Food Science or BSc (Hons) Food and Nutrition Degree.

International Culinary Arts BA (Hons), QCF Level = 6

Students will have progressed from the first two years of the Foundation Degree in International Culinary Arts.

Features include:

This course equips you with the business skills and intellectual development necessary to become a professional practitioner in the culinary industry;

These skills will help you to find a job promptly, and will strengthen your career development;

Throughout the course you will undertake research into current issues, concepts, trends and fashions in food development.

Tutors are highly experienced experts within the hospitality and food industry. The course has been designed by experts who are working with employers, to fulfil their exact employment needs. The course is accredited and recognised by The Craft Guild of Chefs, The Academy of Culinary Arts and The Institute of Hospitality.

Students with Physical and learning difficulties: Hospitality and Catering/Food Studies (3340)

This qualification has been developed for students with learning and physical difficulties, designed as an entry level 1 and 2 qualification.

Features include:

Assessments will be made on skills related to all aspects of choosing, preparing and presenting food;

When taken in conjunction with other basic skills qualifications, this qualification allows the learner to develop an increased level of independence;

Entry Level 3 qualifications are now found within the suite of 7107 qualifications.

These qualifications are aimed at a broad market and will help to fulfil agendas including widening participation, social exclusion and the 14-16 agenda.

Available to deliver in the following:

England;

Wales;

Scotland;

Northern Ireland.

Modern Apprenticeship in Professional Cookery Level 2 and 3

This section provides an overview of the Professional Cookery Apprenticeship, detailing the qualifications you will achieve, the vocational areas and the units you will cover throughout the course training.

Apprenticeship

Apprenticeship in Professional Cooking;

Level 2 Diploma in Professional Cookery;

Level 2 Technical Certificate: Hospitality and Catering Principles;

Functional Skills Application of Number Level 1;

Functional Skills Communication Level 1;

Employment Rights and Responsibilities (ERR).

‘Total People’ are another apprentice provider, who offer alternative qualifications which could be more suitable for your job role. Possible options may include:

Level 2 Diploma in Kitchen Services;

Level 2 Diploma in Food Production and Cooking.

Within your diploma you could cover a range of topics depending on your job role. These may include:

Preparing and cooking pasta;

Preparing and cooking soups and sauces;

Preparing and cooking meat, fish and poultry for different dishes;

Preparing cakes, pastry and desserts;

Food safety and hygiene.

When working as apprentice it is essential that your employed in an establishment that prepares a range of fresh food, this is important so that you can benefit from a full range of units that can all be covered within your workplace.

The Diploma in Professional Cookery is for those who are looking to train to become a chef in the catering and hospitality sector, and are looking for a junior position such as:

(Trainee) Commis Chef;

(Junior) Chef De Partie.

Advanced Apprenticeship

Upon successful completion of the Level 2 apprenticeship, you will have the option of progressing onto the Level 3 Diploma (Advanced apprenticeship).

Below is an overview of the Advanced Professional Cookery Apprenticeship, detailing the qualifications you will achieve, the vocational areas and the units you will cover throughout the course training.

Advanced Apprenticeship in Professional Cooking:

Level 3 Diploma in Professional Cookery;

Level 3 Technical certificate: Hospitality & Catering Principles;

Functional Skills Application of Number Level 2;

Functional Skills Communication Level 2;

Advanced Employment Rights and Responsibilities (ERR).

Within your diploma you could cover a range of topics more comprehensively and in-depth, progressing on from Level 2.

Depending on your job role, topics may include:

Preparing and cooking pasta;

Preparing and cooking soups and sauces;

Preparing and cooking meat, fish and poultry for different dishes;

Preparing cakes, pastry and desserts;

Food safety and hygiene.

When taking this apprenticeship, it is an essential requirement that you are employed in an establishment that prepares a range of fresh food. As you will be working at least 30 hours/week, you also need to take an active role in supervising the kitchen.

The Level 3 Diploma in Professional Cookery is for those who are interested in training to become a chef, and looking for a position such as:

Chef De Partie;

(Junior) Sous Chef;

Head Chef.

Assessment will take place using a range of methods:

You will work on a portfolio, putting together assessable evidence;

You will also be under observation for all real work competency based units;

You will need to provide witness testimonials and discussion, and complete questions based on the knowledge that you have learnt.

Upon completion of the Advanced Apprenticeship, you will then have the option to progress onto a management qualification, and look at developing your managerial skills.

Funding for this apprenticeship will be allocated as follows:

Aged 16-18

Fully funded

Aged 19-23

Fully funded for employers with less than 1000 employees. For employers with 1000+ employees, please go to www.becomingachef.co.uk for more information.

Aged 24+

‘Total People’ require learners/employers to cover the cost of the whole qualification. A 24+ Advanced Learning Loan can be applied for through Student Finance England.

Qualification in Scotland-

The Scottish Qualifications Authority (SQA) is Scotland’s national body for qualifications. The majority of students leaving school or college in Scotland today have one or more NQs. This is one of Scotland’s most important types of qualification, alongside the HNQ and SVQ.

Below I’ve outlined the meaning of these qualifications;

-NQs – National Qualification;

-HNQ – Higher National Qualification (mostly taken at college);

-SVQ – Scottish Vocational Qualification (work based qualification).

Catering qualifications include:

-NQ intermediate 1 and 2 catering;

-SVQ Level 1 & 2 Hospitality.

Distance Learning Training Courses

For those who are interested in catering and cooking distance learning, there are various online courses available. The courses are designed to cover the essential skills required to start a successful career in the culinary arts, catering and food industry.

Online learners will benefit from the following, with exclusive online delivery:

A course designed together with culinary experts;

Study whenever and wherever you like at your own pace;

Save time by not commuting to college for study;

No deadlines for assignments;

Course time frame for completion could be from a few months to over 3 years;

Have access to an industry trained tutor.

Professional Chefs Certificate (ESOL), QCF Level = 1

Improve your English language skill and gain a recognised professional chef qualification.

Benefits include:

Learning about: hygiene & safety in the kitchen, health and nutrition, use & care of equipment, food preparation skills;

Learning how to present classical & modern dishes;

Learn the importance of teamwork within the workplace;

NVQ Level 1 in food preparation and cooking, and in food and drink;

Discover what it’s really like to work in a kitchen and restaurant;

An English language element will be taught alongside the practical and theoretical side of cookery, and the food and drink service.

WEBSITES WHERE PEOPLE CAN GO TO GAIN FURTHER COURSE INFORMATION:

Main Course Organisations:

NVQ Courses

www.nvqcourse.co.uk

Full-time and part-time courses covering all the aspects of NVQs.

City and Guilds

www.cityandguilds.com

Broad range of courses including full-time and apprenticeships.

Total People

www.totalpeople.co.uk

Great information on all aspects of apprenticeships.

Apprenticeships:

Scholarship-Search

www.scholarship-search.org.uk

Wide range of information on many different scholarships.

Gov.uk

www.gov.uk

Gov website, which has an in-depth apprenticeship guide.

Springboard UK LTD

www.charity.springboard.uk.net

Charity organisation, helping underprivileged people into employment within the hospitality, leisure and tourism industry.

Scholarships:

The Roux Scholarship

www.rouxscholarship.co.uk

Exceptional-cooking competition for chefs aged 22 – 30, with the winner winning the ultimate scholarship.

Acorn Scholarship

www.acornscholarship.org.uk

Winning scholar receives a £2000 bursary for professional development.

Not Going To Uni

www.notgoingtouni.co.uk

Information on many chef apprenticeships throughout the UK.

Westminster Kingsway

www.westking.ac.uk

Excellent courses and a highly recommended culinary arts scholarship.

Thames Valley University

www.uwl.ac.uk

A range of culinary courses including an excellent scholarship.

Distance Learning Training Courses:

E-distance Learning

www.edistancelearning.co.uk

Online course in Gourmet Cooking and Catering.

UK Learning College

www.uklearningcollege.co.uk

Online courses in gourmet cooking and catering also in hospitality.

Hot-courses

www.hotcourses.com

A wide variety of courses including a range of professional cooking courses.

Scottish qualifications:

SVQ 1+2

http://www.lews.uhi.ac.uk

Website with more information on SVQ’s in professional cookery.

Specialist Training / cookery schools:

Ashburton College

www.ashburtoncookeryschool.co.uk

Wide range of inspirational cookery courses.

Tante marie College

www.tantemarie.co.uk

UK’s longest established cookery school.

Leith’s School Of Food And Wine

www.leiths.com

London cookery school who have established themselves as leaders in teaching classic and creative cookery.

For more information on training courses go to:
www.becomingachef.co.uk

Professional chef training colleges throughout the UK

SCOTLAND

Angus College, Dundee -

t: 01382 834834

Certificate in Professional Cookery;

Diploma in Culinary Arts.

Cumbernauld College, Glasgow -

t: 0300 555 8080

Chef Training Stage 1;

City and Guilds Level 2 Diploma Professional Cookery.

West College Scotland including James Watt College -

t: 0300 600 6060

SVQ Level 1-3 Food Preparation & Cooking.

Lews Castle College, Stornoway -

t: +44 (0) 1463 279150

Professional Cookery SQL Level 1-3.

Moray College, Elgin -

t: +44 (0) 1343 576000

SVQ Professional Cookery Level 3;

HNC Professional Cookery;

Hospitality and Food Courses - Level 1 and 2.

Motherwell College, Motherwell -

t: 0300 555 8080

Professional Cookery City and Guilds Diploma Level 1 & 2;

Professional Cookery Masterclass;

Professional Cookery (SVQ Level 1 & 2).

Reid Kerr College, Paisley, Renfrewshire -

t: 0141 581 2222

Professional Cookery SVQ Level 2 & 3;

HNC Professional Cookery.

Shetland College, Shetland -

t: +44 (0) 1595 771000

Professional Cookery - SVQ Level 2 & 3.

The North Highland College, Caithness -

t: 01847 889000

Professional Cookery SVQ Level 2 & 3;

Professional Cookery HNC;

Chef’s Modern Apprenticeship.

WALES

Coleg Ceredigion, Aberystwyth & Cardigan -

t: 01970 639700

NVQ Level 3 in Professional Cookery;

NVQ Level 2 & 3 in Catering & Hospitality.

Coleg Llandrillo Cymru, Rhos-on-sea -

t: 01492 546 666

NVQ 3 in Food Preparation & Cooking;

VRQ 3 Diploma in Advanced Professional Cookery.

Coleg Morgannwg -

t: 01443 662800

NVQ Level 3 in Professional Cookery;

Level 1 & 2 in Professional Cookery.

NORTHERN IRELAND

Southern Regional College, Newry- County down -

t: 0300 123 1223

NVQ Level 1-3 Hospitality and Catering- Professional Cookery.

South West College, Northern Ireland -

t: 0845 603 1881

NVQ Level 2 & 3 in Professional Cookery.

ENGLAND

North East-

Tyne Metropolitan College, Wallsend -

t: 0191 229 5000

Professional Cookery NVQ Level 2 & 3;

Food Processing and Cooking NVQ Level 2.

North West-

Deeside College, Flintshire -

t: 01244 831531

Professional Catering - Foundation & Diploma;

BTEC Level 3 National Diploma in Catering & Hospitality.

Hopwood Hall College, Rochdale -

t: 01706 345346

NVQ Level 2 & 3 in Professional Cookery;

Diploma in Professional Cookery - Level 1 & 2;

NVQ Level 1 in Food Preparation and Cooking.

Hugh Baird College, Merseyside -

t: 0151 353 4444

Chef’s Diploma (7100) - Levels 1, 2;

Hospitality & Catering Principles (Professional Cookery) – Level 3 Certificate;

Professional Cookery - NVQ 2.

Knowsley Community College, Merseyside -

t: 0151 477 5850

C&G Professional Cookery Level 2 & 3;

Diploma in Introduction to Professional Cookery Level 2.

Lakes College, West Cumbria, Workington -

t: 01946 839300

Professional Cookery NVQ Level 3;

Catering & Hospitality Level 1 & 2.

Mid Cheshire College, Cheshire -

t: 01606 74444

Professional Cookery - NVQ Level 2;

Diploma in Introduction to Professional Cookery - VRQ Level 1 & 2.

Preston College, Lancashire -

t: 01772 225522

Catering & Hospitality Apprenticeship Level 2 & 3;

CIEH Level 3 Award in HACCP for Food Manufacturing.

Riverside College Halton, Widness -

t: 0151 257 2800

Food Preparation and Cooking (Professional).

Salford City College, Greater Manchester -

t: 0161 631 5000

Catering NVQ Level 1-3.

Southport College, Merseyside -

t: 01704 500606

Professional Cookery NVQ Level 2 & 3;

Level 1 Diploma in Introduction to Professional Cookery.

St Helens College, St Helens, Merseyside -

t: 0800 996699

Professional Cookery NVQ Level 3;

Catering Apprenticeship - Professional Cookery (Level 2).

Tameside College, Greater Manchester -

t: 0161 908 6789

NVQ Level 2 & 3 in Professional Cookery;

NVQ Level 3 in Food Preparation and Cookery.

Trafford College, Altrincham -

t: 0161 886 7070

Professional Chef & Restaurant Skills Level 1 & 2.

Warrington Collegiate, Warrington -

t: 01925 494494

Catering and Hospitality Level 1 & 2;

Food Processing and Cooking L2.

Yorkshire and the Humber-

Barnsley College, Barnsley, South Yorkshire -

t: 01226 216216

Advanced Chef’s Diploma;

Hospitality and Catering First Diploma.

Bradford College, Bradford, West Yorkshire -

t: 01274 433333

Professional Cookery NVQ Level 2 & 3.

Craven College, Skipton -

t: 01756 791411

Advanced Professional Cookery NVQ Level 3;

Professional Cookery & Hospitality Level 2.

Doncaster College, Doncaster -

t: 01302 553553

NVQ Level 1 Diploma in Introduction to Professional Cookery;

Level 2 Diploma in Cookery;

NVQ Levels 2, 3 Professional Cookery;

Food Preparation & Cooking NVQ Diploma Level 3;

Professional Cookery Apprenticeships NVQ Level 2 & 3.

Yorkshire Coast College, Scarborough -

t: 01723 372105

Professional Cookery NVQ Level 3;

Professional Chef Diploma VRQ Level 1, 2;

Catering & Hospitality Multi Skilled NVQ Level 1, 2.

York College, York, Bishopthorpe -

t: 01904 770200

Advanced Apprenticeship in Professional Cookery;

Hospitality and Catering Apprenticeship.

East Midlands-

Grantham College, Grantham, Lincolnshire -

t: 01476 400200

Professional Cookery NVQ Level 2 & 3;

Food Preparation and Cooking NVQ Level 1.

Leicester College, Leicester -

t: 0116 224 2240

Level 2 Diploma: Hospitality and Professional Cookery;

NVQ 3: Food Preparation and Cookery.

Lincoln College, Lincoln -

t: 01522 876000

C&G NVQ Level 3 in Professional Cookery;

VRQ Level 2 in Professional Cookery;

C&G VRQ Diploma in Introduction to Professional Cookery.

Loughborough College, Loughborough -

t: 01509 215831

Levels 1, 2 Professional Chef Diploma;

Professional Skills for the Hospitality Industry - NVQ Level 1-3.

New College Nottingham, Nottingham -

t: 0115 910 0100

Professional Cookery (Food Preparation and Cookery) Apprenticeship NVQ Level 2 & 3;

Professional Cookery NVQ Level 3.

New College Stamford, Stamford -

t: +44 (0) 1780 484 300

VRQ - Diploma in Professional Cookery Level 1-3;

Professional Chef Diploma - NVQ Level 3.

Northampton College, Northampton -

t: 01604 734567

Professional Chef Award Levels 1, 2;

Advanced Professional Catering Diploma - NVQ Level 3;

Hospitality & Catering Apprenticeship.

West Midlands-

North East Worcestershire College, Bromsgrove -

t: 01527 570020

Hospitality and Catering Level 1 & 2 Professional Cookery;

Work based learning Professional Cookery NVQ 2.

Worcester College of Technology, Bromsgrove -

t: 01527 570020

VRQ Level 1-3 Professional Cookery;

NVQ Level 2 & 3 in Professional Cookery.

North Warwickshire & Hinckley College, Nuneaton -

t: 024 7624 3000

Professional Cookery NVQ Level 3;

VRQ Diploma in Professional Cookery Level 2;

Professional Caterers Level 1.

Shrewsbury College of Arts & Technology -

t: 01743 342342

Professional Chefs Diploma Programme Level 1 & 2;

Professional Chefs Programme NVQ Level 3.

South Birmingham College, Birmingham -

t: 0800 111 6311

Professional Cookery NVQ Level 2 & 3.

South Worcestershire College, Evesham -

t: 01386 712600

Diploma in Introduction to Professional Cookery Level 1.

Stratford-upon-Avon College -

t: 01789 266245

Professional Cookery NVQ Level 2 & 3;

Professional Cookery Apprenticeship Level 2 & 3;

Professional Catering Studies.

University College Birmingham, Birmingham -

t: 0121 604 1000

Professional Cookery NVQ Level 3 & Diploma;

Chef Catering NVQ Levels 2 and 3;

Food Preparation and Cooking NVQ Level 2.

East of England-

Cambridge Regional College, Cambridge -

t: 01223 418200

Advanced Professional Chefs NVQ 3;

Food Preparation and Cooking NVQ Level 2 & 3.

City College Norwich, Norwich -

t: 01603 773311

Diploma in Culinary Skills - City & Guilds Level 3;

Advanced Diploma in Professional Cookery VRQ Level 3;

Professional Cookery VRQ Level 2.

Barnfield College, Luton, Luton -

t: 01582 569600

Professional Cookery NVQ Level 1-3.

Chelmsford College, Chelmsford -

t: 01245 265611

NVQ 3 Professional Cookery;

Professional Cookery Diploma Level 1 & 2.

Great Yarmouth College, Great Yarmouth -

t: 01493 655261

Professional Cookery VRQ 1 & 2, NVQ 3;

Professional Catering Level 1-3;

Professional Cookery - Level 2 Apprenticeship.

Lowestoft College, Lowestoft -

t: 01502 583521

Catering Professional - NVQ Level 1-3.

North Hertfordshire College, Stevenage -

t: 01462 424239

Chef Academy;

Professional Cookery - City & Guilds NVQ Level 2 & 3;

Hospitality & Catering Fdn Diploma L1 & Higher Diploma L2.

Otley College, Ipswich -

t: 01473 785543

Professional Cookery NVQ Level 3;

Food Processing and Cookery NVQ Level 2;

Advanced Apprenticeship in Professional Cookery.

Peterborough Regional College, Peterborough -

t: 0345 872 8722

NVQ 3 in Professional Cookery;

NVQ/VRQ 1 and 2 in Professional Catering.

West Suffolk College, Bury St Edmunds -

t: 01284 701301

Professional Cookery NVQ Level 3.

London-

Ealing, Hammersmith and West London College -

t: 020 8741 1688

NVQ Levels 2, 3 in Professional Cookery;

NVQ Levels 1, 2 Professional Chefs Certificate (ESOL).

Richmond upon Thames College, Twickenham -

t: 020 8607 8000

Professional Cookery NVQ Level 2 & 3;

Food Preparation and Cookery NVQ Level 1.

Barking & Dagenham College, Romford -

t: 020 8090 3020

NVQ Level 2 & 3 Professional Cookery;

City & Guilds 7100 Professional Cookery level 1;

NVQ Level 1 in Food Preparation and Cookery.

Carshalton College, Carshalton -

t: 020 8544 4444

Advanced Chefs Diploma, Food Preparation and Cooking.

Croydon College, Croydon -

t: 020 8686 5700

NVQ Level 2 & 3 in Professional Cookery;

VRQ Level 1 Diploma in Introduction to Professional Cookery.

Hackney Community College -

t: 020 7613 9123

Evening Food Preparation and Cooking NVQ – level 2;

Catering – entry levels 1, 2.

Haringey Sixth Form Centre, White Hart Lane -

t: 020 8376 6000

City & Guilds Level 1 Introduction in Professional Cookery;

City & Guilds Level 2 Diploma in Professional Cookery.

Lewisham College, Lewisham -

t: 0800 834545

Advanced Professional Chef’s Diploma - NVQ Level 3;

Food Preparation NVQ Level 2;

Chef’s Diploma Stage 1.

Redbridge College, Romford -

t: 020 8548 7400

NVQ in Professional Cookery - Level 3.

Thames Valley University, St Mary’s road -

t: 020 8231 2468

Chef and Restaurant VRQ Levels 1 & 2;

Professional Cookery NVQ Levels 1-3 & Apprenticeship Level 2;

International Culinary Arts BA (Hons) & FdA.

Westminster-Kingsway College, London -

t: 0870 060 9800

Professional Chefs Scholarship, BA Hons Culinary Arts;

Professional Chef Diploma – full-time, part-time, short courses.

Waltham Forest College, London -

t: 020 8501 8501

Professional Cookery NVQ (Level 3);

Diploma in Introduction to Professional Cookery - Levels 1, 2 – VRQ;

Food Prep & Cooking NVQ Levels 1, 2.

South-

Aylesbury College, Aylesbury -

t: 01296 588588

Modern Apprenticeship in Professional Cookery - Level 2;

Professional Cookery Level 2 & 3.

Brockenhurst College, Brockenhurst -

t: 01590 625555

Apprenticeship in Hospitality and Catering;

Food, Beverage and Professional Chefs’ Diploma NVQ 1 & 2;

Professional Cookery NVQ 2, 3.

Eastleigh College, Eastleigh -

t: 023 8091 1000

Level 1 & 2 Professional Catering.

Oxford and Cherwell Valley College, Oxford -

t: 01865 550550

Apprenticeship in Hospitality and Catering;

Professional Chef’s Diploma Level 1-3.

Bournemouth & Poole College, Bournemouth -

t: 01202 205205

Professional Cookery NVQ Levels 2, 3;

VRQ Level 3 Advanced Diploma;

Apprenticeship NVQ Level 2;

Professional Culinary Arts Foundation Degree.

Southampton City College, Southampton -

t: 023 8048 4848

Professional Cookery C&G NVQ Level 2 & 3.

South West-

Cornwall College, St Austall -

t: 01726 226622

Chef’s Diploma NVQ 1;

Chef’s (Food Service) NVQ 2;

FdSc Culinary Arts;

Professional Food Preparation - Advanced Craft NVQ 3.

Exeter College, Exeter -

t: 01392 400500

Professional Cookery Apprenticeship - Level 2 & 3;

Professional Cookery NVQ Level 2 & 3.

Gloucestershire College, Gloucester -

t: 0845 155 2020

Chefs Professional Cookery NVQ 2 & 3;

Catering & Hospitality Professional Cookery Level 1;

Prof Cookery Apprenticeship;

Food Processing and Cooking NVQ 2.

Royal Forest of Dean College, Gloucestershire -

t: 0345 155 2020

Professional Cookery NVQ Level 3;

Professional Cookery Level 1 & 2 VRQ Diploma.

South Devon College, Paignton -

t: 0800 038 0123

Cookery (Professional) Advanced Diploma;

Professional Cookery NVQ 2;

Food Preparation and Cooking NVQ 3.

Yeovil College, Somerset -

t: 01935 423921

Professional Cookery NVQ Levels 2, 3;

Hospitality & Catering Levels 2, 3.

Wiltshire College, Trowridge -

t: 01225 766241

VRQ Diploma in Professional Cookery Level 1 & 2.

South East-

Canterbury College, Canterbury -

t: 01227 811111

Professional Chefs Level 1-3;

Professional Catering Level 2.

City College Brighton and Hove, Brighton -

t: 01273 667788

Food Preparation and Cookery VRQ Diploma Level 2;

Food Preparation NVQ Level 3.

Chichester College, Pulborough -

t: 01243 786321

City and Guilds Diploma in Professional Cookery Levels 1, 2;

Chichester College Cookery Master classes.

Northbrook College Sussex, Worthing -

t: 0845 155 6060

Professional Cookery NVQ Level 2 & 3;

Catering & Hospitality NVQ Level 1 & 2.

East Kent College, Folkestone -

t: +44 (0) 1303 858300

Professional Chef NVQ 3;

Professional Cookery - Food Preparation and Cooking NVQ 2.

Thanet College Broadstairs, Folkestone -

t +44 (0) 1843 605040

Professional Catering NVQ / VRQ Levels 1 & 2;

Cookery for the Catering Industry City & Guilds NVQ Level 2.