This practical course meets the needs of students who want to work in catering and hospitality. It covers a wide range of cookery skills and techniques, as well as current industry practice, to make sure you are fully prepared to pursue your chosen career.
- Food safety
- Meat, poultry, fish, shellfish, fruit and vegetable preparation and cookery
- Desserts and puddings
- Breads and bakery products
- Pasta, rice and grains
- Healthy foods and special diets
- Catering operations, costs and menu planning
- Skills for employment in catering and hospitality
- English and Maths, as required.
One year full-time, normally in college three days a week.
Students can progress on to further study or begin work.
In the UK there are well over 100,000 hospitality and catering businesses employing a workforce of more than one million people. The industry is made up of many different sectors including contract catering, event catering, visitor attractions, holiday parks, cruise liners, pubs, bars and nightclubs – as well as restaurants and hotels.
Four GCSEs at grade 3 or D or equivalent, preferably including English and Maths, or a Level 1 qualification in a related subject. One satisfactory reference is also needed.
City and Guilds Level 2 Diploma in Professional Cookery
Harry’s work experience placement at the College proved crucial in helping him determine the career he wants to follow in cookery.
He spent a week working alongside the hospitality staff in one of Bishop Burton’s canteens and says the experience brought home to him the
importance of teamwork – something he is keen to experience further in his working life.
“We’ve studied many different units based on all aspects of the catering industry,” said Harry.
“We’ve learned all the practical skills needed to prepare us for any sort of job in the kitchen. There are a lot of examples of students who have studied this course at Bishop Burton and gone on to have great jobs in the industry.
“I learned so much during my work placement at the College. It was an amazing experience. I learned it is a real team effort to make sure the food gets out there on time to the customers.
“I’d now like to work as a chef in the army because of that teamwork aspect.”