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These results are a suggestion of courses you may want to explore but are by no means a definitive list and individual entry requirements do apply.

Hospitality Services Diploma Level 1

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


Infographic_Catering Hosp1 Infographic_Catering Hosp2 Infographic_Catering Hosp3



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