Practical Vs Theory
Course overview
Work alongside and be trained by chefs from the area’s most renowned establishments. You will develop practical preparation and cooking skills in our industry standard kitchens, serving your own dishes to the public in our professional restaurant, The Gallery Kitchen.
You will also achieve an NVQ Level 2 Diploma in Food and Drink Service.
Entry Requirements
The entry requirements for this course is a pass in Level 1 Hospitality Services Diploma or equivalent.
We will review each application on a case-by-case basis to ensure you get a place on the course most suitable for you.
One of the ways we do this is through a very effective ‘6 weeks to success programme’ that operates from the first day you start your course. This includes support such as (but not limited to):
Allowing you to change courses if you change your mind in the first 6 weeks — subject to course availability
Moving you between course levels if you are finding your current level too easy / too hard subject to course availability
Incorporating English and maths GCSE resits in to your timetable if you don’t pass at Grade 4
One-to-one reviews with your academic tutor to ensure you are progressing and achieving well
Our course enquiries and admissions team can be contacted at enquiries@stamford.ac.uk should you have any further questions.
Potential Future Career
These employer approved qualifications cover a good grounding for a variety of hospitality areas such as;
- front office
- housekeeping
- food and beverage
- cookery and hospitality services
all leading to employment opportunities.
You could also progress to the Professional Cookery Diploma Level 3, or Hospitality Supervision and Leadership Diploma Level 3, or to an Apprenticeship in the hospitality or catering sector.
Course Content
Some of the units you will study are as follows:
- 201 Give customers a positive impression of self and your organisation
- 203 Maintain food safety when storing, preparing and cooking food
- 204 Maintain food safety when storing, holding and serving food
- 205 Maintain and deal with payments
- 207 Serve food at the table
- 212 Serve alcoholic and soft drinks
- 281 Produce basic fish dishes
- 282 Produce basic meat dishes
- 283 Produce basic poultry dishes
- 284 Produce basic vegetable dishes
- 290 Produce basic bread and dough products
- 293 Produce basic hot and cold starters
Course Trips
You will gain hands on experience in our professional Gallery Restaurant and have the opportunity to visit various professional kitchens, restaurants and exhibitions such as Hotel Olympia and the BBC Good Food Show. You will also take part in master classes hosted by industry renowned chefs and experts in hospitality and have regular visits from suppliers and manufacturers linked to your chosen profession.
