Level 3 apprenticeship framework - catering and professional chefs

About the framework

This framework specifies the standards and the criteria for the delivery of level 3 apprenticeship training to achieve qualified status within the catering and professional chefs sector.

Successful completion of the apprenticeship will lead to the award of a level 3 qualification and recognition as a qualified person within the industry sector.

Mandatory outcomes

Achievement of a level 3 apprenticeship in catering and professional chefs will be assessed by verification through the appropriate awarding body.

You must complete both a competence-based and knowledge-based qualification, along with the mandatory essential skills qualifications.

Mandatory essential skills

To successfully complete the apprenticeship, you must achieve the following essential skills qualifications as part of the apprenticeship or already hold a recognised equivalent:

• application of number – level 2
• communication – level 2

However, any qualifications you already have are assessed against the framework requirements and may result in an exemption from the above.

If you haven’t got a level 2 ICT qualification, your training contractor is strongly encouraged to offer ICT Essential Skills level 2 as well as the essential skills above.

Competency and knowledge qualifications

You need to complete both a competency-based and a knowledge-based qualification, from the list below.

Pathway one – professional cookery

For this pathway choose one of the following combinations.

Competence-based qualification (a):

• City & Guilds NVQ Diploma in Professional Cookery (QCF) 500/9439/7
• iCQ NVQ Diploma in Professional Cookery (QCF) 600/8954/4
• BIIAB NVQ Diploma in Professional Cookery (QCF) 601/6226/0
• VTCT NVQ Diploma in Professional Cookery (QCF) 600/4537/1

Knowledge-based qualification (a):

• City and Guilds Certificate in Hospitality and Catering Principles (Professional Cookery) 600/0862/3
• iCQ Certificate in Hospitality and Catering Principles (Professional Cookery) 600/8559/9
• BIIAB Certificate in Hospitality and Catering Principles (Professional Cookery) 601/6214/4
• VTCT Certificate in Hospitality and Catering Principles (Professional Cookery) 600/4531/0

Competence-based qualification (b):

• City & Guilds NVQ Diploma in Professional Cookery (Preparation and Cooking) 500/9520/1

Knowledge-based qualification (b):

• City & Guilds Certificate in Hospitality and Catering Principles (Professional Cookery) 600/0862/3
• iCQ Certificate in Hospitality and Catering Principles (Professional Cookery) 600/8559/9
• BIIAB Certificate in Hospitality and Catering Principles (Professional Cookery) 601/6214/4

Pathway three – patisserie and confectionary

Competence-based qualification:

• City & Guilds NVQ Diploma in Professional Cookery (Patisserie and Confectionery) 500/9438/5
• BIIAB NVQ Diploma in Professional Cookery (Patisserie and Confectionery) 601/6244/2

Knowledge-based qualification:

• SEG Awards ABC Certificate in General Patisserie and Confectionery 500/9893/7
• City & Guilds Certificate in General Patisserie and Confectionery 601/3141/X
• BIIAB Certificate in General Patisserie and Confectionery 601/6242/9

Eligibility and entry to the programme

You must be a new employee, or an existing employee taking on a new role to take part in the programme.

Employers may apply their own criteria at the recruitment stage.

Entry to the level 3 apprenticeship is by progression from the apprenticeshipsni level 2 framework in catering and professional chefs.

You may also enter the level 3 apprenticeship, subject to assessment by the training contractor and employer, if you've:

already gained significant work experience in your occupational area, which could be considered as meeting the requirements of the level 2 catering and professional chefs framework and can show you can achieve a level 3 standard

previously achieved a relevant level 2 recognised vocational qualification that is a mandatory requirement of the Level 2 apprenticeshipsni catering and professional chefs framework

See also the DfE operational requirements.

Duration

Apprenticeship duration can vary and will be agreed between the apprentice, training contractor and employer.

Related knowledge

For this framework, you must complete a suitable employee rights and responsibilities (ERR) workbook. Framework certification is issued on confirmation from training suppliers that the ERR has been completed.

Responsibilities

It's the training contractor/ college's responsibility to make sure all components of this framework are delivered in line with apprenticeshipsni operational requirements.

The apprentice must be employed from day one.

Further information

The content of this framework (Framework No 428 Issue 8: 09/20) has been agreed by the Department for the Economy. 

For further information, contact:

• Department for the Economy - Apprenticeships Delivery and Performance Branch