A total of 12 units must be achieved for the full qualification. The units cover the following areas:
- Investigating the hospitality industry
- Health and safety
- Food hygiene
- Healthy eating
- Preparation and cooking of hot and cold savoury dishes including meat, poultry, fish, shellfish, sauces and soups
- Hot and cold desserts
- Baking and dough products.
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Who is the course for?
This course is for those who wish to make a career in catering, either as a chef or waiter/waitress. Students will have real-life experience working and learning in a professional kitchen with Chartwells who provide and manage our student and staff canteen.
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Study methods
A range of study/teaching methods are used, some classroom based theory lessons to aid in the knowledge criteria of the course, practical sessions, educational visits and visiting speakers and demonstrations. Students will work in the college training kitchens and in the realistic working environment which is made up of our production kitchen and The View Restaurant, which is open to the public.
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How is the course assessed?
Much of this programme is assessed by a series of planned assessment activities both written and practical. Prior experience can be used as evidence, with the use of certificates and professional discussion other types of assessment methods are as follows; photographic evidence, witness testimonies, personal statements. Students will keep a portfolio of all their course work and support the regular completion of individual learning plans.
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Where Next – Job Opportunities
You can gain employment as a trainee commis chef or waiter/waitress.
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Where Next – Further Studies
Level 3 Advanced Technical Diploma in Professional Cookery or an Advanced Apprenticeship in Catering and Professional Chefs.
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How to apply
To apply for a course either click the APPLY NOW button - fill out the form online and submit
OR download an application form here and post it to the address on the form.
When we have received your application we will contact you to arrange an interview time.
