The traineeship is designed to enable chefs to learn on the job while formalising their training on a day release basis in college. It is the first programme of its kind to offer the potential of a qualification in Professional Cookery from a work based learning programme, with minimum time required away from the workplace. This programme is based on a solid foundation of practical culinary skills and techniques reinforced by a formal academic qualification.

Trainees work full-time as chefs and attend college one fixed day a week, with a one week period of college in September and June in stage one. Employers support the trainees in paid employment for the duration of the programme and nominate a dedicated mentor to support the trainee. All work based learning is supported by the academic programme.