Practical Vs Theory
Course overview
This course is your first step to a career in the hospitality and catering industry and covers all the basic duties to become a chef, from maintaining a safe place to work to preparing and cooking food items. You will also gain front-of-house and customer service skills by putting what you have learnt into practice in the College’s restaurant, The Gallery Kitchen.
Entry Requirements
2 GCSEs at grades 1/G or above, or an appropriate Entry Level Certificate.
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
On successful completion of this qualification you can progress on to the Level 2 Food Production and Cooking Diploma
Course Content
You will study the following units:
- 101 Maintain a safe, hygienic and secure working environment
- 103 Maintain customer care
- 104 Work effectively as part of a hospitality team
- 105 Clean and store crockery and cutlery
- 108 Provide a table and tray service
- 119 Prepare and cook fish
- 120 Prepare and cook meat and poultry
- 203 Maintain food safety when storing, preparing and cooking food
- 284 Produce basic vegetable dishes
- 289 Produce basic pasta dishes
