For more information about this course, or to discuss the application process, please contact us.
|Introduction||This course is designed to meet the needs of students who wish to work in a professional kitchen or restaurant.
|Study Outline||Areas studied are:
Level 1 Certificate in Introduction to Culinary Skills,
Level 1 Certificate Introduction to Professional Food and Beverage Service Skills, college certificate Food Safety in Catering; Functional skills/GCSE'S at an appropriate level. Other opportunities include competition work.
|Entry Requirements||Four GCSEs at Grade D or above, initial/diagnostic assessment results and a satisfactory interview. Enthusiasm and an interest in cooking is required.|
|Equipment||Kitchen and restaurant uniform, basic knife set, probe, course book, stationery. A full equipment list will be provided.
|Attendance||One year, full-time
|Assessment||It will be delivered by a combination of both practical and theory classes and will be assessed by completing assignment work, theory unit tests and practical unit tests, including a final practical end test for food service.
|Progression||On successful completion of this course you may progress onto a VRQ Level 2 Diploma in Professional Cookery, a Level 2 NVQ Diploma in Professional Cookery or a Level 2 NVQ Diploma in Food and Beverage Service.
|Qualification||Level 1 Certificate Introduction to Professional Food and Beverage Service Skills
Level 1 Certificate in Introduction to Culinary Skills|
|Awarding Body||City & Guilds|
|Suitable for Higher Education?||N|
|Suitable for Individuals?||Y|
|Suitable for Employers?||N|