Course Summary

This qualification covers the required skills and knowledge for preparing to work in the hospitality and catering industry. It is ideal for anyone aiming to secure roles within public houses or cafes or you can progress further to work in fine dining establishments.

You will pick up a wide variety of practical skills and knowlege whilst working with our experienced chefs in our modern training kitchens.

Entry requirements

You will need to show a commitment to meeting deadlines and have at least a GCSE grade E (2) in English and Maths.

Course Content

You will cover mandatory units in:

• Maintaining a safe, hygienic and secure work environment
• Working as part of a team
• Maintaining food safety

There is also a variety of optional units:

• Prepare vegetables
• Prepare and finish simple salad and fruit dishes
• Prepare hot and cold sandwiches
• Cook vegetables
• Prepare and cook fish
• Prepare and cook meat and poultry
• Prepare and cook pasta
• Prepare and cook rice
• Prepare and cook eggs
• Prepare and cook pulses
• Prepare and cook vegetable protein
• Cook and finish simple bread and dough products
• Prepare and cook grain

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

In addition, you will work towards achieving a C (4) grade in GCSE or Functional Skills English or Maths.  The course also features work experience and tutorials.

How will I be assessed?

Practical tasks will be assessed while you are working in our kitchens. Theory assessments and tests will be ongoing.

Are there any additional costs or specialist equipment required?

A uniform will be required at a cost of approximately £70.

What can I do after this course?

Further Study

You can progress to the Intermediate NVQ Diploma in Food Production and Cooking or to an apprenticeship.

Careers

This qualification can lead to a variety of jobs within kitchen environments.

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