Hospitality and Catering

Professional Cookery - Level 1 - Full Time
Course Title
Professional Cookery - Level 1 - Full Time
Course Code
Mode of Study
Number of Weeks
Entry Requirements
A minimum of Entry 3 or some GCSEs at grade 2 plus the ability to achieve Level 1 in English and maths. Practical skills test during interview.
Leads on to
You may choose to progress on to a relevant Level 2 qualification or you may choose to seek an apprenticeship or employment at a junior level.
Additional Information
You will need to purchase a uniform and kit. Prices will be given at interview. We have industry-standard kitchens and an on-campus public restaurant called The Brasserie, where you’ll gain confidence with front-of-house and sharpen your culinary skills, ready for the industry.
Units you will cover - Professional cookery: · Introduction to Catering and Hospitality industry · Food safety · Health and safety · Introduction to healthy foods and special diet · Prepare and cook food by boiling and poaching · Prepare and cook food by stewing and braising · Prepare and cook food by baking, roasting and grilling · Prepare and cook food by deep frying and shallow frying · Regeneration of pre-prepared food · Cold presentation Units you will cover - Food and Beverage: · Understand menus · Dealing with payments and bookings · Food and Beverage service skills · Hot beverage skills · Food Safety in catering · Bar service skills These qualifications are assessed by your lecturer by means of assignments, practical tasks, written underpinning assessments. You will also complete practical demonstrations, assignments and take multiple choice examinations.