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 - where there is a shortage of staff with relevant skills and a major growth in job opportunities - or you can progress further to work in fine dining establishments.
You will be studying at the Roundhouse at Derby College and training in our modern kitchens.
Route 1 -You will need to show a commitment to meeting deadlines and have at least a GCSE grade E (2) in English and Maths.
Route 2 - If you have English and Maths below a grade 2, this will be the route for you.
You will cover mandatory units in:
There is also a variety of optional units:
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 grade in GCSE or Functional Skills English or Maths. The course also features work experience and tutorials.
Practical tasks will be assessed while you are working in our kitchens. Theory assessments and tests will be ongoing.
A uniform will be required at a cost of approximately £70.
You can progress to the Intermediate NVQ Diploma in Food Production and Cooking or to an apprenticeship.
This qualification can lead to a variety of jobs within kitchen environments.
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."