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.
Professional Cookery NVQ Level 1
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.
You will learn all the basic skills of food preparation and cooking as well as the different aspects of the hospitality industry. You will also gain employability skills by working in our Training Restaurant, taking part in national visits and work experience with industry partners. In the classroom you will learn about hygiene, health and safety, healthy eating, food preparation and cooking techniques. On successful completion of all parts of the course you will be able to progress to Level 2.
Exam Board: City & Guilds
STARTS IN SEPTEMBER
Search your career options if you study Professional Cookery Level 1
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 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 qualifications are required. You will need an assessment and interview and must be motivated, committed and have a positive attitude. The course is designed for school leavers who are able to work at a level equivalent to GCSE grades 4-2/C-F.
What could the course lead to in higher education or careers?
After completing the Level 1 qualification, the Professional Cookery NVQ 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 £100. There will also be costs incurred for a range of trips organised throughout the year.
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