You have a genuine passion for the catering industry and want to begin by learning the essentials in order to become a great chef.
As well as food preparation, you will study a variety of cooking techniques and skills including: boiling, steaming, poaching, stewing, braising, baking, roasting, grilling, shallow frying, deep frying and more.
This course is an ideal stepping-stone into the catering and restaurant industries. You will gain experience of interesting cookery sessions in our industrial kitchens and meet a wide range of customers working in our on-site Retreat Bistro and Coffee Shop.
You will learn to how make a wide range of simple dishes for campus customers, as well as studying: an introduction to catering and hospitality; food safety in catering; health and safety awareness; an introduction to healthier foods and special diets; an introduction to kitchen equipment and an introduction to personal workplace skills.
A range of GCSEs at Grade D-F (3-2); or at least a pass at BTEC Entry or Certificate or equivalent.
Mature students with no formal qualifications may be considered.
You will also need to attend an informal interview with the course tutor.
Assessment is based on practical competency as well as graded assessments and short answer test papers linked to specific units.
You can progress onto a Level 2 Professional Cookery course. Careers include: Food Handler or front of house staff in a restaurant.