Apprentices given the chance to work in top restaurant kitchens

The Cooking School at Dean Clough Mill, in Halifax, is offering apprenticeship training with a range of regional restaurants.

Chef-level training for apprentices will include master classes in the state-of-the-art facilities at Dean Clough combined with hours within the business the apprentice chooses.

The qualification at the end of the course is a City & Guild accredited level 2 NVQ, which will can lead them onto a career in the catering industry in food preparation.

The Cooking School apprenticeships will be supported by training provider Scientiam.

Holly Tonge, Scientiam’s operations director, said: “We are delighted to be partnering with such a highly regarded organisation as The Cooking School.

“The Cooking School has an excellent pedigree, first class facilities and strong links with the region’s community and businesses; combined with Scientiam’s expertise within the hospitality sector and our strong record for apprenticeship delivery, these courses will no doubt provide an excellent foundation for a new generation of top chefs and catering experts.”

Apprentices will be taught by a chef tutor team at the Halifax based school who have more than 20 years’ training experience.

Matthew Benson-Smith who has been head chef tutor at The Cooking School since it opened in 2009 said: “We are very excited to be embarking on this route and are confident that we are a fantastic choice for those looking to build their career.

“Completing an Apprenticeship with The Cooking School will set students on the road to a committed career in cookery with the potential to make the most of their skills with a career in catering and hospitality.”