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Entry Criteria
Diploma in Introduction to Professional Cookery or NVQ Level 1 in Food Preparation and Cooking.
Prospective students who are not sure which NVQ level is appropriate for them should discuss this with the tutor in attendance at public enrolment.
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What will I study?
You’ll be developing a range of skills across the kitchen & restaurant including:
• Preparing and cooking stocks, soups, sauces, fish, meat, fruit and vegetables
• Preparing and cooking Starters, Hot & Cold Sandwiches, Salads & Canapes
• Understanding how to prepare and cook hot & cold desserts, biscuit, cake and sponges and preparing dishes for functions and the training restaurant
• Health and hygiene standards - learn the main competencies needed for preparing and cooking food safely, focusing on the four main areas of control – cooking, cleaning, chilling and preventing cross-contamination, in addition to supplies being satisfactory
• Nutrition-Healthy Foods and Special Diets including allergens, religious and medical diets
• Food service - develop customer service with the knowledge and understanding to apply the personal and professional skills required when serving food in the catering and hospitality industry. -
Future Prospects
You can progress into the work place in junior positions in the kitchen or in a front of house role. Potential options for work include Cafes, Retail outlets, Coffee shops and contract catering.