The practical part of the course will be taught 'hands on'. You will be shown how to prepare a dish and then practise it for yourself, before producing it for our paying customers. The practical units cover a full range of skills, from soups and sauces, meat, fish, poultry, bread, pastry, cakes and biscuits. The theory units, which take up a third of your time in college, will be taught in the classroom, with projects, assignments, presentations and research all playing a part in your learning. The topics you will cover range from an investigation into the catering industry, to hygiene and safe working practices and personal workplace skills.
Introduction to Professional Cookery NVQ Level 1 Certificate
If you like cooking, like working with people, are good at planning and are interested in working in a huge and dynamic industry, then this course is designed for you. It will help you to develop practical skills in food preparation and in food service, as well as teaching you the theory that supports these skills. You will work in our kitchens and restaurants, preparing and serving food to our customers, as well as learning in the classroom and going on educational visits.
STARTS IN SEPTEMBER
What will I study and learn?
How is the course assessed?
The theory parts of your course will be tested by a mixture of assignments and short answer questions. The practical tasks will be assessed by two synoptic assessments, which require you to prepare a combination of dishes within a strict timeframe. You will be given constant feedback on how you are doing, and only tested when you are ready.
What courses would combine well with this course?
As this course is designed as a comprehensive study programme, you will not take any additional subjects alongside it, except for functional skills in English, maths and IT, if needed.
At the end of the year, you will be expected to undertake a work placement with one of our industry partners, before proceeding onto the next level.
What skills will I need for the course?
This course is a practical way of studying business and you will need to have reasonable written and speaking skills to communicate ideas and thoughts effectively within a workplace type of setting as well as an enthusiasm for finding out relevant information.
What formal entry requirements will I need?
No formal entry requirements for this qualification. This qualification is made up of 90% practical and 10% theory.
What could the course lead to in higher education or careers?
The level 2 qualification will allow you to find employment as a commis chef, an apprentice, or to continue your training at a higher level.
Are there any costs involved?
Chefs and waitors will need to buy their own uniform, costing up to £135. There will also be costs incurred for a range of trips organised throughout the year.
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