COURSE DIRECTORY
Catering - Introduction To Professional Cookery
Key Facts
Level 1 (City and Guilds)
START DATE
02 September 2013
DURATION
1 Year
SCHEDULE
Full Time
COST
Tuition fees are free for this course (home students only). However for students aged 19+ there will be a fee (to be confirmed) which may be remitted if you are in receipt of certain benefits.
FUNDING TYPE
S SFA Government Funded
To find out whether or not you are eligible for fee remission on this type of course, please refer to the The Money Matters Page page. International students should contact the Information Centre for tuition fees details.
VENUE
South Cheshire College
What's On The Course?
The Diploma in Professional Cookery takes into account the latest approach to food safety, health and safety legislation and current industry practices. The content of this qualification is underpinned by the belief that to work as a successful chef in the catering industry it is essential to have a good foundation in a wide range of high quality cooking skills and to be able to apply those skills across a range of catering contexts. Successful candidates will be able to understand the theory which underpins the cooking skills learnt sufficiently well to be able to adapt them in different working environments. Successful completion of the qualification would enable a candidate to enter employment at a commis chef level within a kitchen.Topics include:
- Introduction to the catering and hospitality industry
- Food safety in catering
- Health and safety awareness
- Introduction to healthier foods and special diets
- Introduction to kitchen equipment
- Food preparation methods, including boiling, poaching, steaming, stewing, braising, baking, grilling, deep and shallow frying
- Introduction to personal workplace skills
Who Is It Suitable For?
There are no age limits attached to candidates undertaking the qualification unless this is a legal requirement of the process or the environment. Candidates under the age of 18 are not allowed to use some types of food slicing equipment without supervision e.g. gravity fed slicing machines.
What Are The Entry Requirements?
Three GCSEs at grade F, including Maths, or Entry Level 3 Hospitality with accompanying Functional Skills. Students also need to show a keen interest in hospitality and catering. In addition candidates are subject to an initial interview to assess their suitability.
What Can I Do Next?
Diploma in Professional Cookery Level 2.
What If I Need Support?
The College provides a range of learning support for students who would like extra help with their studies. If you need help in deciding what to study or information on travel, finance, childcare, personal or health concerns, contact the Information Centre.
How Do I Apply?
You can complete the online application or alternatively contact the Information Centre (telephone: +44 (0)1270 654654).
Course Code: HT5179A | QCode: 50093083 | QName: Diploma in Introduction to Professional Cookery (QCF) | Last
Updated: 15 February 2013
