Start Date
- September 2024, Full Time
Summary
This qualification covers a range of topics that will allow learners to develop their professional cookery knowledge both in theory lessons but also in practical. Learners will be involved in running the Debut Café and will develop their customer service skills in a realistic working environment.
The units to be covered are;
- Safe working practices for the hospitality industry
- Introduction to the structure of professional cookery
- Tools and equipment that are used in professional kitchens
- Boiling, poaching and steaming
- Stewing and braising
- Baking, roasting and grilling
- Deep frying and shallow frying
- Producing cold food products
It is very practical, and students will learn a lot of the theory whilst in practical lessons.
This course also has an additional food service qualification which will develop customer service and Barista skills. Students also need to complete work experience as part of the course.
Why Our College?
Experience the Working World
Through the college’s links to the industry, all health and social care students complete regular relevant industry work placements.
Entry Requirements
2 Gcse’s at C /4 or above and Maths and English at minimum grade 3
Maths and English GCSE will be timetabled in if they are yet to be achieved.
Objective
It will give you the skills and knowledge you need to work with minimum supervision and a recognised qualification when you successfully complete the course
Assessment
There is an externally marked theory exam in March and one retake in the May and a synoptic practical exam in April, which is marked in college but graded by City and Guilds.
Progression
Level 3 Technical certificate in professional cookery.
Career Progression
Successful students may also move into an apprenticeship or full time employment within the industry.
Fees
If you are a UK or home fee status student and aged 16-18 on the 31st August before the start of your course, tuition fees are free. If you are aged 19 and over fees may be payable.
