Professional Cookery VRQ 1

Whether you're into sauteing, stirring, serving, smiling, or shaking cocktails, this course will provide you with the fundamental foundation training for employment or further education within the hospitality industry and offers a great first step to someone who has strong practical skills with managerial potential.This course is designed to produce the future crafts people in the catering industry, it concentrates on; food preparation and cookery, pastry work, restaurant service skills plus the theory underpinning these areas. It also includes food safety studies (achievement of the basic certificate associated with this must be attained during your first term) and other core skills such as communication, numeracy, organisational and investigative skills.You'll gain practical experience training in our purpose-built kitchens and upmarket restaurant, Edmunds, where you'll learn how to prepare and cook a variety of fresh foods, provide outstanding customer service and friendly reception duties, alongside food and beverage service techniques.

At least one GCSE at grade C or above and one at grade D or above to include English, or relevant experience within the industry. Applicants will be required to attend an interview and provide a positive school report, as well as take a short test in basic skills. GCSE in Food Technology is an advantage. In addition, a successful induction period will be required to identify which Level 1 pathway is appropriate for each student.

Food Safety Kitchen Skills Pastry and Savoury Products for the Restaurant Restaurant and Bar Service Customer Service Reception Skills Functional Skills (Mathematics, English and ICT)While you're here you'll also enjoy a wide range of enrichment activities including team building, visits to hospitality establishments, demonstrations and talks from industrial experts and the opportunity to enter competitions.Any student aged 16 to 19 who does not hold a GCSE A* to C (9 to 4 on the new grading structure) or equivalent qualifications in Maths and English by age 16 will need to continue to study these subjects in each academic year.

Classroom based exercises

There are practical assessments throughout the year, two major practical tests (which account for 45% of the final marks) and theoretical written units to support your practical work.

Progression to Professional Hospitality Diploma Level 2. After completion of Professional Hospitality Diploma Level 2, students can progress to a Level 3 course (2 pathways) subject to a selection process, or they may prefer to work locally, nationally or internationally as opportunities exist for committed and successful students. Of the students who completed this course last year 100% continued with their existing programme of study.