« Go Back

PRE-APPRENTICESHIP INTO CATERING - GET A HEAD START FOR AN APPRENTICESHIP.Apply Now »

Course Image
Level: 1

Location: The RoundHouse

Years: 1

Interview: Y

Course Summary

This is a 12-week course to equip you with the skills and knowledge to enhance your chances of being successful in securing an apprenticeship.

You will be working in our modern kitchens learning how to prepare and cook a variety of dishes and will also be carrying out work experience with our contract caterers - Caterlink - to further your skills.

This is a very practical-based course to provide an excellent preparation for your next step.

Alongside this, you will also be studying maths and English if required.

Entry requirements

You just need a passion for catering and a dedication to succeed.

Course Content

This course covers a wide variety of topics in our modern kitchens and with our contract caterers to give you a great insight into catering.

Examples of topics covered are:

  • Food safety
  • Health and safety
  • Teamwork
  • Knife skills
  • Preparing and cooking a variety of dishes

How will I be assessed?

This will be carried out by visual assessments.

Are there any additional costs or specialist equipment required?

You need approximately £60 for a chef's uniform.

What can I do after this course?

Further Study

You could consider a full-time Level 1 or 2 cooking course or an apprenticeship.

 

Careers

This could be your first step towards working in a variety of catering establishments.

 

Did you find the course information on this page useful?

 

This course is run at the Roundhouse Campus

About the Roundhouse »

Carly Baxter

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."

Go to top