3 Year In-Service Chef Apprenticeship Programme
This programme allows you, the employer, to effectively train and develop your own chefs in a cost efficient, structured manner. It also allows young people wishing to excel in the field of Professional Cookery the opportunity to obtain top quality work experience, theoretical knowledge and a recognised qualification whilst performing their functions in the workplace.
Operating since 1984, this highly successful 3-year Apprentice Chef work-based qualification consists of an annual 6-week Block Release Component presented at HTA’s training centre. Each year the module learners on this programme are issued with a set of resources and workbooks. Each block concludes with written examinations in Catering Theory, Food Costing and Menu Planning, Food & Beverage Service, Culinary French and a Practical Exam.
Block Release Dates 2017:
1st Year Group A: Tuesday 2 May to Friday 9 June
1st Year Group B: Monday 19 June to Friday 28 July
2nd Year Group A: Monday 16 January to Friday 24 February
2nd Year Group B: Monday 6 March to Thursday 13 April
3rd Year Group A: Monday 14 August to Friday 22 September
3rd Year Group B: Monday 2 October to Friday 10 November