What courses can I do after this?
Progression at the College can lead to:
- BTEC Level 3 National Diploma in Hospitality
- Higher Education
- Apprenticeship training
What jobs can I get?
You may be able to secure a supervised role in a professional kitchen, as a commis Chef, but this would depend on the establishment; your experience and commitment
To do this course you should have...
You will ideally need Vocational Experience and a Level 2 qualification in Catering. A minimum of 5 GCSEs at grades 9-4 (A*- C) including English and Maths or successfully achieved a Level 2 Functional Skill in English and Maths will also be considered. Each applicant will be assessed on their individual merits at interview.
What about work experience?
Work experience is an essential part of this study program. Each successful candidate will be expected to carry out 45-60 days work experience in a relevant industrial outlet (local employer within the industry sector)
|Course Code||Start Date||Costs 16-18||Costs 19-23 (with concessions)||Costs 19+ (no concessions)|
|There is an Advanced Learner Loan available for this course.|
* Please note fees are subject to change.
NB - If you leave after the first four weeks, you will be liable to pay the full fees for the remainder of the academic year. You are also liable to repay any assisted funding you have recieved (This includes any uniform/travel assistance)
This course has been designed to develop professional culinary skills and skills preparing you for employment in the catering & hospitality industry or progress onto an Advanced qualification. As a student at The College you will have the opportunity to gain experience of cooking in well equipped kitchens for our highly acclaimed restaurants.
You will be assessed through a series of practical timed tests, short answer papers, and assignments relating to the following:
Legal & social responsibilities in the commercial kitchen
Financial control in the professional kitchen
Stocks, soups & sauces
Fruit & vegetables
Meat & offal
Fish & Shellfish
Rice, pasta & grain dishes
Desserts & puddings
Biscuits, cakes & sponges
Fermented dough products
Visits to and guest speakers from local suppliers and establishments underpin all aspects of this course, including demonstrations.
Hours of attendance and start date will be confirmed at interview or enrolment.
More about the course
The College is home to one of the finest catering training centres in the country with a national and international reputation for excellence in hospitality and catering training.
You will be given guidance upon interview on purchasing reading material to support your learning.
Click the links below to download the current expected uniform list: