The Programme

This course meets the needs of students who work, or want to work, in the in the catering and hospitality sector. It is also suitable for those who enjoy cooking and want to progress their skills to the point of producing professional results. This is very much a hands-on course - it covers all the basic cookery skills, the underpinning principles of cookery and current industry practices.

What You Study

• Food safety in catering
• Health and safety in hospitality
• Meat and poultry preparation, and cookery
• Fish and shellfish preparation, and cookery
• Fruit and vegetable preparation, and cookery
• Desserts and puddings
• Bakery products
• Pasta, rice and grains
• Healthy foods and special diets
• Kitchen operations, costs and menu planning

Special Features

Our large teaching kitchen provides all the facilities you need to develop your expertise and achieve the outstanding practical results you are looking for. Demonstrations, as well as individual support and guidance, will enable you to progress quickly and achieve the highest standards.

People who take this course could go on to

Employment or career progression in the catering and hospitality industries, or progression onto the Diploma in Professional Cookery Level 3.

Entry Requirements

4 GCSEs at grade D or E (preferably including English and Maths) or Level 1 qualification in a related subject. Life Experience will also be taken into account when considering applications from mature students. A genuine interest in the subject is essential. In addition two satisfactory references are required.

How to Apply

Entry onto this programme is by direct application to the College 0800 731 82 81 or through CAP (Common Application Process).