Catering and Professional Chefs - Intermediate Apprenticeship (Level 2)

Framework Code: 582
Pathway: 2 - Professional Cookery
Issuing authority: 113 - People 1st
Pathway effective from: 28 November 2012
Pathway effective to: 31 July 2020

Common components

Sector subject area

7.40 - Hospitality and Catering

Related learning aims

NVQ Diploma in Professional Cookery (Chinese Cuisine) (QCF)

Reference: 50099553
Awarding body: EDEXCEL
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 1 - Competency Element within an Apprenticeship

NVQ Diploma in Professional Cookery

Reference: 60103863
Awarding body: NCFE
Level: 2
Effective from: 17 February 2014
Effective to: 31 July 2020
Component Type: 1 - Competency Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery - Food Preparation and Cooking)

Reference: 60044159
Awarding body: ICQ
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 2 - Knowledge Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery)

Reference: 60045838
Awarding body: INNOVATE
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 2 - Knowledge Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery)

Reference: 60045292
Awarding body: VTCT
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 2 - Knowledge Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery - Food Preparation and Cooking) (QCF)

Reference: 60027654
Awarding body: SQA
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 2 - Knowledge Element within an Apprenticeship

Diploma in Professional Cookery (Preparation and Cooking) (QCF)

Reference: 60045358
Awarding body: VTCT
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 1 - Competency Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery - Food Preparation and Cooking)

Reference: 60045280
Awarding body: VTCT
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 2 - Knowledge Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery - Food Preparation and Cooking)

Reference: 60156843
Awarding body: BIIAB
Level: 2
Effective from: 06 July 2015
Effective to: Open
Component Type: 2 - Knowledge Element within an Apprenticeship

NVQ Diploma in Professional Cookery (QCF)

Reference: 6002219X
Awarding body: SQA
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 1 - Competency Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery) (QCF)

Reference: 60026741
Awarding body: SQA
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 2 - Knowledge Element within an Apprenticeship

NVQ Diploma in Professional Cookery - Preparation and Cooking (QCF)

Reference: 60026789
Awarding body: SQA
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 1 - Competency Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery)

Reference: 60156855
Awarding body: BIIAB
Level: 2
Effective from: 06 July 2015
Effective to: Open
Component Type: 2 - Knowledge Element within an Apprenticeship

Diploma in Professional Cookery

Reference: 60045395
Awarding body: VTCT
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 1 - Competency Element within an Apprenticeship

NVQ Diploma in Professional Cookery (Preparation and Cooking)

Reference: 5009869X
Awarding body: CG
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 1 - Competency Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery)

Reference: 60104168
Awarding body: NCFE
Level: 2
Effective from: 17 February 2014
Effective to: Open
Component Type: 2 - Knowledge Element within an Apprenticeship

NVQ Diploma in Professional Cookery (Preparation and Cooking)

Reference: 60156922
Awarding body: BIIAB
Level: 2
Effective from: 06 July 2015
Effective to: Open
Component Type: 1 - Competency Element within an Apprenticeship

NVQ Diploma in Professional Cookery (Chinese Cuisine) (QCF)

Reference: 50099772
Awarding body: CG
Level: 2
Effective from: 28 November 2012
Effective to: 01 October 2014
Component Type: 1 - Competency Element within an Apprenticeship

NVQ Diploma in Professional Cookery (QCF)

Reference: 50092169
Awarding body: EDI
Level: 2
Effective from: 28 November 2012
Effective to: 12 October 2015
Component Type: 1 - Competency Element within an Apprenticeship

NVQ Diploma in Professional Cookery

Reference: 60156910
Awarding body: BIIAB
Level: 2
Effective from: 06 July 2015
Effective to: Open
Component Type: 1 - Competency Element within an Apprenticeship

NVQ Diploma in Professional Cookery (Preparation and Cooking)

Reference: 5009953X
Awarding body: EDEXCEL
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 1 - Competency Element within an Apprenticeship

NVQ Diploma in Professional Cookery

Reference: 60051462
Awarding body: INNOVATE
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 1 - Competency Element within an Apprenticeship

NVQ Diploma in Professional Cookery (Indian Cuisine) (QCF)

Reference: 50092133
Awarding body: EDI
Level: 2
Effective from: 28 November 2012
Effective to: 12 October 2015
Component Type: 1 - Competency Element within an Apprenticeship

NVQ Diploma in Professional Cookery (Thai Cuisine) (QCF)

Reference: 50092054
Awarding body: EDI
Level: 2
Effective from: 28 November 2012
Effective to: 12 October 2015
Component Type: 1 - Competency Element within an Apprenticeship

NVQ Diploma in Professional Cookery (Chinese Cuisine) (QCF)

Reference: 50092066
Awarding body: EDI
Level: 2
Effective from: 28 November 2012
Effective to: 12 October 2015
Component Type: 1 - Competency Element within an Apprenticeship

NVQ Diploma in Professional Cookery (Bangladeshi Cuisine) (QCF)

Reference: 50098706
Awarding body: CG
Level: 2
Effective from: 28 November 2012
Effective to: 01 October 2014
Component Type: 1 - Competency Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery)

Reference: 60008325
Awarding body: CG
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 2 - Knowledge Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery - Chinese Cuisine) (QCF)

Reference: 6000874X
Awarding body: EDEXCEL
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 2 - Knowledge Element within an Apprenticeship

NVQ Diploma in Professional Cookery (Bangladeshi Cuisine) (QCF)

Reference: 50093617
Awarding body: EDI
Level: 2
Effective from: 28 November 2012
Effective to: 12 October 2015
Component Type: 1 - Competency Element within an Apprenticeship

NVQ Diploma in Professional Cookery

Reference: 50099164
Awarding body: EDEXCEL
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 1 - Competency Element within an Apprenticeship

NVQ Diploma in Professional Cookery (Indian Cuisine) (QCF)

Reference: 50099589
Awarding body: EDEXCEL
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 1 - Competency Element within an Apprenticeship

NVQ Diploma in Professional Cookery (Bangladeshi Cuisine) (QCF)

Reference: 50099528
Awarding body: EDEXCEL
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 1 - Competency Element within an Apprenticeship

NVQ Diploma in Professional Cookery (Thai Cuisine) (QCF)

Reference: 50099802
Awarding body: CG
Level: 2
Effective from: 28 November 2012
Effective to: 01 October 2014
Component Type: 1 - Competency Element within an Apprenticeship

NVQ Diploma in Professional Cookery (Preparation and Cooking) (QCF)

Reference: 50093605
Awarding body: EDI
Level: 2
Effective from: 28 November 2012
Effective to: 12 October 2015
Component Type: 1 - Competency Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery - Bangladeshi Cuisine) (QCF)

Reference: 60008775
Awarding body: EDEXCEL
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 2 - Knowledge Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery - Food Preparation and Cooking)

Reference: 60008787
Awarding body: EDEXCEL
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 2 - Knowledge Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery - Bangladeshi Cuisine) (QCF)

Reference: 60008556
Awarding body: CG
Level: 2
Effective from: 28 November 2012
Effective to: 01 October 2014
Component Type: 1 - Competency Element within an Apprenticeship

Certificate In Hospitality and Catering Principles (Professional Cookery - Chinese Cuisine)

Reference: 6000860X
Awarding body: CG
Level: 2
Effective from: 28 November 2012
Effective to: 01 October 2014
Component Type: 2 - Knowledge Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery - Thai Cuisine) (QCF)

Reference: 60008763
Awarding body: EDEXCEL
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 2 - Knowledge Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery - Food Preparation and Cooking)

Reference: 60008544
Awarding body: CG
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 2 - Knowledge Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery - Thai Cuisine) (QCF)

Reference: 60008659
Awarding body: EDI
Level: 2
Effective from: 28 November 2012
Effective to: 12 October 2015
Component Type: 2 - Knowledge Element within an Apprenticeship

NVQ Diploma in Professional Cookery (Indian Cuisine) (QCF)

Reference: 50099784
Awarding body: CG
Level: 2
Effective from: 28 November 2012
Effective to: 01 October 2014
Component Type: 1 - Competency Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery - Indian Cuisine) (QCF)

Reference: 60008751
Awarding body: EDEXCEL
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 2 - Knowledge Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery) (RQF)

Reference: 60170104
Awarding body: TQUK
Level: 2
Effective from: 12 October 2015
Effective to: Open
Component Type: 2 - Knowledge Element within an Apprenticeship

NVQ Diploma in Professional Cookery (RQF)

Reference: 60170141
Awarding body: TQUK
Level: 2
Effective from: 12 October 2015
Effective to: Open
Component Type: 1 - Competency Element within an Apprenticeship

NVQ Diploma in Professional Cookery

Reference: 60086580
Awarding body: ICQ
Level: 2
Effective from: 30 June 2013
Effective to: Open
Component Type: 1 - Competency Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery)

Reference: 60085794
Awarding body: ICQ
Level: 2
Effective from: 30 June 2013
Effective to: Open
Component Type: 2 - Knowledge Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery) (QCF)

Reference: 60008350
Awarding body: EDI
Level: 2
Effective from: 28 November 2012
Effective to: 12 October 2015
Component Type: 2 - Knowledge Element within an Apprenticeship

Certificate In Hospitality and Catering Principles (Professional Cookery - Thai Cuisine)

Reference: 60008568
Awarding body: CG
Level: 2
Effective from: 28 November 2012
Effective to: 01 October 2014
Component Type: 2 - Knowledge Element within an Apprenticeship

Certificate In Hospitality and Catering Principles (Professional Cookery - Indian Cuisine)

Reference: 60008581
Awarding body: CG
Level: 2
Effective from: 28 November 2012
Effective to: 01 October 2014
Component Type: 2 - Knowledge Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery - Bangladeshi Cuisine) (QCF)

Reference: 60008647
Awarding body: EDI
Level: 2
Effective from: 28 November 2012
Effective to: 12 October 2015
Component Type: 2 - Knowledge Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery - Chinese Cuisine) (QCF)

Reference: 60008672
Awarding body: EDI
Level: 2
Effective from: 28 November 2012
Effective to: 12 October 2015
Component Type: 2 - Knowledge Element within an Apprenticeship

NVQ Diploma in Professional Cookery (preparation and cooking)

Reference: 60085381
Awarding body: ICQ
Level: 2
Effective from: 30 June 2013
Effective to: Open
Component Type: 1 - Competency Element within an Apprenticeship

NVQ Diploma in Professional Cookery (Thai Cuisine) (QCF)

Reference: 50099577
Awarding body: EDEXCEL
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 1 - Competency Element within an Apprenticeship

NVQ Diploma in Professional Cookery

Reference: 50099796
Awarding body: CG
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 1 - Competency Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery)

Reference: 60008337
Awarding body: EDEXCEL
Level: 2
Effective from: 28 November 2012
Effective to: Open
Component Type: 2 - Knowledge Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery - Food Preparation and Cooking) (QCF)

Reference: 60008593
Awarding body: EDI
Level: 2
Effective from: 28 November 2012
Effective to: 12 October 2015
Component Type: 2 - Knowledge Element within an Apprenticeship

Certificate in Hospitality and Catering Principles (Professional Cookery - Indian Cuisine) (QCF)

Reference: 60008660
Awarding body: EDI
Level: 2
Effective from: 28 November 2012
Effective to: 12 October 2015
Component Type: 2 - Knowledge Element within an Apprenticeship