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Fresh Start into CateringApply Now »
Location: The RoundHouse
Years: 1
Weeks: 2
Hours: 8.00
Start: 01/08/2018
Days / Times: Monday 15:00 to 19:00 and Tuesday 15:00 to 19:00
Tuition (£): 0.00*
Interview: N
Course Summary
This course gives you a wide range of knowledge in a variety of subjects, including Introduction to Catering and Hospitality, so that you can achieve a Certificate in Employability Skills which will help you with employment in a variety of different areas such as pubs, restaurants, cafes and customer service roles.
Entry requirements
No formal qualifications are required - you just need a passion to succeed.
Course Content
You will cover a wide range of topics:
- Understanding how to be successful
- Health and safety in the workplace
- Equality and diversity at work
- Employment skills
- Understanding pensions
- Introduction to catering and hospitality
How will I be assessed?
You will be assessed through online modules which are on-going.
Are there any additional costs or specialist equipment required?
No
What can I do after this course?
This course will help give you knowledge and basic skills relating to the industry.
If you want to progress your studies, you can consider the Level 1 Food Preparation and Cooking course or a Patisserie course, both of which are delivered part time.
* Tuition - This figure is the fee to be paid if you are not entitled to any concessions.
*** Co-Tuition - This figure is the fee to be paid if you are entitled to any partial concessions.
Carly Baxter
Carly’s hospitality foundation degree contains all the right ingredients
Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.
She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.
"I can't expect to be able to tell other people what to do if I've never done their job myself."
