Course Overview
Designed for candidates who wish to start a career within the catering industry. You will develop your basic skills in professional cookery in our brand new training kitchens and also have the opportunity to gain experience in a realistic working environment.
Entry Requirements
Internal progressors
Two GCSEs at grade 3 or above including English and Maths (English and Maths at Functional Skills Level 1 will also be accepted). You must have demonstrated an enthusiasm and passion to work in the Hospitality Industry and so we require a supporting reference from your current department.
New students
Two GCSEs at grade 3 or above including English and Maths. You must have an enthusiasm and passion to work in the Hospitality Industry. Prospective students will also be required to carry out a ‘practical skills’ test as part of the application process. Students will either carry this out in the Professional Cookery kitchens or online as necessary.*
*The College reserves the right to ask for a school reference if required.
What the course covers
This vocationally related qualification meets the needs of learners who want to work as professional cooks. This qualification allows learners to develop and practise the skills required for employment and/or career progression in the Hospitality and Catering sector
Units you will study
- Food safety in catering
- Introduction to employability in the catering industry
- Health and safety awareness for catering and hospitality
- Introduction to healthier foods and special diets
- Introduction to kitchen equipment
- Prepare and cook food by boiling, poaching and steaming
- Prepare and cook food by stewing and braising
- Prepare and cook food by baking roasting and grilling
- Prepare and cook food by deep frying and shallow frying
- Regeneration of pre-prepared food
- Cold food preparation
You will be assessed through practical skills, short answer test and assignment evidence
As part of this course you will be required to attend an external work placement for a total of 100 hours over the duration of your course, the awarding body determines the number of hours required to pass this qualification.
Assessment
Assessment is by coursework for each unit.
Fees and funding
Students aged 16 to 18, or those aged 16 to 24 with a valid EHCP, who are studying Further Education courses are not charged course fees.
For more information about financial support, please visit our Student Finance and Bursaries page. Click here for the Student Finance and Bursaries page
Progression
On successful completion of the Level 1 Diploma in Introduction to Professional Cookery you can progress to level 2 Diploma in professional cookery or on to an apprenticeship.
Duration
One year