Cooks prepare, season and cook food, often using pre-prepared ingredients, in clubs, private households, fast food outlets, shops selling food cooked on the premises and the catering departments and canteens of other establishments.
Current Entry Requirements
There are no formal academic requirements. Training is provided off- and on-the-job. NVQs/ SVQs in Food Preparation and Cooking are available at Levels 1, 2 and 3. Apprenticeships leading to an NVQ/SVQ at Level 3 are also available.
Typical education level:
Level 1-3Typical Tasks
- Requisitions or purchases foodstuffs and checks quality.
- Plans meals, prepares, seasons and cooks foodstuffs.
- Cooks and sells a range of meals, such as fish and chips, over the counter.
- Plans and co-ordinates kitchen work such as fetching, clearing and cleaning of equipment and utensils.
Desired Skills
Monitoring
Critical Thinking
Active Learning
Learning Strategies
Speaking
1131
New Job Opportunities
1.2%
An 1.2% rise in employment is expected by 2018 in the East Midlands.
Courses
related to this Career
related to this Career
Filter Courses
Subject Areas
Course Type
Mode of Attendance
- City and Guilds Level 2 Diploma in Culinary Skills (Larder) or Culinary Skills (Pattisserie)FTLevel 21 Year
- City and Guilds Level 1 Certificate in Culinary and Restaurant SkillsFTLevel 11 Year
- Advanced Apprenticeship (Level 3) in Hospitality and CateringFTLevel 318 - 24 Months
- Subject AreaApprenticeships
- Subject AreaFoundation Learning
- Subject AreaHospitality and Catering
- Subject AreaVocational
