Cook and Baker Apprentice

ANIMAL CARE

LANCASTER (LA2 0RD)

Closes on Tuesday 1 September 2026

Posted on 14 July 2026

Print

Contents

Summary

Cook and Baker for a small tea rooms based at Animal Care Charity in Lancaster.

Wage

£13,312 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

Minimum wage rates (opens in new tab)

Training course
Production chef (level 2)
Hours
Tuesday, Wednesday, Saturday, Sunday. Hours are 8:30am to 4:30pm Tues, Weds and weekends

32 hours a week

Start date

Monday 14 September 2026

Duration

1 year

Positions available

1

Work

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you'll do at work

- Prepare and cook a range of homemade meals, light lunches and daily specials.
- Bake fresh cakes, scones, traybakes and other sweet treats for the tea rooms.
- Ensure food is presented to a high standard.
- Maintain excellent food hygiene, cleanliness and food safety practices in accordance with current regulations.
- Monitor stock levels and report items that need replenishing.
- Assist with menu planning and seasonal baking ideas where appropriate.
- Work efficiently as part of the tea room team with volunteers.
- Provide friendly, professional customer service when required.
- Support fundraising events and special occasions by preparing food and baked goods.

Where you'll work

BLEA TARN ROAD KENNELS
SCOTFORTH
LANCASTER
LA2 0RD

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training provider

LANCASTER AND MORECAMBE COLLEGE

Training course

Production chef (level 2)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

Course contents
  • Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
  • Prepare and cook fresh and frozen fruit and vegetables to business standards.
  • Prepare salad vegetables to business standards.
  • Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
  • Regenerate dried and frozen ingredients and dishes.
  • Undertake stock control, storage, and rotation.
  • Communicate professionally with colleagues, line managers, stakeholders, and customers.
  • Work as part of a team to support service delivery.
  • Follow specifications to produce, portion, and present food.
  • Manage own time to ensure allocated tasks are completed.
  • Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
  • Use feedback to improve own performance.
  • Prepare and close down an area for service.
  • Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
  • Maintain prep and par levels according to business need.
  • Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
  • Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.
  • Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
  • Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.
  • Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
  • Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.
  • Follow equity, diversity, and inclusion legislation and organisational policies.
  • Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
  • Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.
  • Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.
  • Prepare and cook fresh and frozen fruit and vegetables to business standards.
  • Prepare salad vegetables to business standards.
  • Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.
  • Regenerate dried and frozen ingredients and dishes.
  • Undertake stock control, storage, and rotation.
  • Communicate professionally with colleagues, line managers, stakeholders, and customers.
  • Work as part of a team to support service delivery.
  • Follow specifications to produce, portion, and present food.
  • Manage own time to ensure allocated tasks are completed.
  • Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
  • Use feedback to improve own performance.
  • Prepare and close down an area for service.
  • Use problem solving techniques to resolve routine and non-routine issues within scope of own role.
  • Maintain prep and par levels according to business need.
  • Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.
  • Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.
  • Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.
  • Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.
  • Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.
  • Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.
  • Follow equity, diversity, and inclusion legislation and organisational policies.
  • Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.
  • Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.

Training schedule

This training schedule has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

More training information

Level 2 Production Chef Apprenticeship Programme:

Relevant training will be provided through Lancaster and Morecambe College
Functional Skills in maths and English may be required

Requirements

Desirable qualifications

GCSE in:

  • English (grade 4)
  • Maths (grade 4)

Food Hygiene & Food Safety in:

Hospitality (grade L2)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • Organisation skills
  • Fast-paced Environment
  • Passionate

About this employer

Animal Care has been rehoming animals around the Lancashire area since 1978 and we are one of the large local animal rescue centres. We rehome and rehabilitate around 1,000 animals a year. We are a self funded charity running on the kindness of the public.

After this apprenticeship

Your earnings can increase over time with an apprenticeship. Find out about potential future pay (opens in new tab).

Would be looking to employ after apprenticeship.

Ask a question

The contact for this apprenticeship is:

LANCASTER AND MORECAMBE COLLEGE

Charlie Helme

c.helme@lmc.ac.uk

01524 521483

The reference code for this apprenticeship is VAC2000042488.

Apply now

Closes on Tuesday 1 September 2026

After signing in, you’ll apply for this apprenticeship on the company's website.