Course Summary

This qualification covers the required skills and knowledge if you want to prepare to work in the hospitality and catering industry. It is designed to meet the needs of students who want to focus on food production and cooking.

There is a growing need for chefs within public houses, cafes and restaurant chains with the appropriate skills. This course helps you build the skills employers are looking for.

Entry requirements

You will need at least a grade D (grade 3) GCSE in English and Maths plus two more grade D (grade 3) GCSEs in other subjects or a relevant Level 1 qualification.

Course Content

The following areas are covered within this qualification:

Mandatory units

• Maintain a safe, hygienic and secure working environment
• Work effectively as part of a hospitality team

Optional units

• Produce basic fish dishes
• Produce basic meat dishes
• Produce basic poultry dishes
• Produce basic hot sauces
• Produce basic hot and cold desserts
• Maintain an efficient use of food resources
• Maintain an efficient use of resources in the kitchen

Students will complete the mandatory units, plus the required optional units, to achieve the full qualification.

In addition, you will be working to achieve a grade C or above GCSE in English / Maths and will also be undertaking work experience.

How will I be assessed?

Practical assessments will be ongoing.  There are also theory tests and you will build up a portfolio of evidence.

Are there any additional costs or specialist equipment required?

A uniform will be required.

What can I do after this course?

Further Study
You could progress to an advanced apprenticeship in Hospitality and Catering subjects or to other qualifications such as the Level 3 NVQ Diploma in Professional Cookery.

Careers
This qualification could lead to jobs such as:

• Kitchen assistant
• Kitchen porter
• Chef
• Fast food service assistant