This course is aimed at school leavers programmes who may wish to enter the Hospitality area of employment. The programme provides a broad overview of the Professional Hospitality sector.
3-4 GCSE grades E-F. Students without GCSEs will be considered following interview.
The learner will complete 12 units including:
- Introduction to the Hospitality Industry
- Food Safety
- Health & Safety
- Preparation and Cooking of a Selection of Foodstuffs and by a Selection of Cooking Methods
This programme is structured through the delivery of practical and theory-based learning. A variety of teaching and learning methods will inspire you and prepare you for achieving your qualifications and experience.
Each unit is assessed by a combination of externally set assignments and online multiple-choice tests. Craft units are assessed by a series of practical assessments covering a range of different commodities.
Successful students may progress to NVQ Level 2 Diploma in Professional Cookery. After further training many students become Kitchen Technicians, Commis Chefs and with experience can progress to Chef de Partie.
Students will be required to purchase a uniform. There is an expectation that students will work in their own time to complete the necessary reading, homework and assessment work. Students will take part in a taught tutorial programme and will have the opportunity to participate in educational visits.