This course is taught by professionally qualified local chefs, enables prospective students to develop practical skills at an introductory level. A range of subjects are covered which typically include: Introduction to the catering and hospitality industry, food safety in catering, health and safety awareness for catering and hospitality, introduction to healthier foods and special diets, introduction to kitchen equipment, introduction to personal workplace skills, preparing ad cooking food by boiling, poaching and steaming, preparing and cooking food by stewing and braising, preparing and cooking food by boiling, poaching and steaming, preparing and cooking food by baking roasting and grilling, preparing and cooling food b deep frying and shallow frying, regeneration of prepared food, cold food preparation, employability. There is a focus on enhancing employability throughout the course to better prepare you for working in the catering industry. Opportunities also exist to progress to higher level of study
An assessment is carried out by set assignments and practical assessments leading to synoptic examinations. If required, you may also be able to undertake the study of essential skills in Literacy or Numeracy.
This course session is currently closed for enrolment/applications – it may be offered at a later date – please continue to check our website for updates.
On successful completion of this course, the college offers a range of full and part-time progression routes at Level 2 and above to further support career development within catering and related industries.
Requirements are pre-defined by the College’s admissions criteria. All applicants must attend a pre-entry guidance session.
Students are required to supply their own kit at the cost of approximately £310.00.
This programme of study is likely to include enrichment units which are an additional component to enhance your employability.
All fees are set in accordance with DfE regulations.
Tel: 028 9026 5022 or email: [email protected]