This course is your first step to a career in the hospitality and catering industry and covers all the basic duties to become a chef, from maintaining a safe place of work to preparing and cooking food items.You will also gain front-of-house and customer service skills by putting what you have learnt in to practice in the College’s restaurant – The Gallery Kitchen,

This course is approximately 20% theory and 80% practical.

You will study the following units:

  • 101 Maintain a safe, hygienic and secure working environment
  • 104 Work effectively as part of a hospitality team
  • 203 Maintain food safety when storing, preparing and cooking food
  • 119 Prepare and cook fish
  • 120 Prepare and cook meat and poultry
  • 284 Produce basic vegetable dishes
  • 289 Produce basic pasta dishes

This a practical programme and the majority of learning will take place in our training kitchens learning new skills and enhancing existing skills. Though a process of practical demonstrations, group workshops and one to one training, you will be taught the skills needed to be assessed as competent in a wide range of preparation and cooking techniques. And food service/ customer care. All practical learning is re-enforced by studying the theory of catering in the classroom.

On successful completion of this course, you can progress to theFood Production and CookingDiploma Level 2, or a Catering and Hospitality Apprenticeship.

You will be assessed through practical and on-going observations and assessments including the completion of multiple choice papers. There are no formal practical or theoretical examinations for this programme.

You will require a uniform, equipment, reference books, and the ability to participate in educational visits to support your learning. Health, safety and hygiene standards will also need to be met and work experience will assist your progression and possible employment.

2 GCSEs at grades 1/G or above, or an appropriate Entry Level Certificate.

101 Maintain a safe, hygienic and secure working environment

104 Work effectively as part of a hospitality team

203 Maintain food safety when storing, preparing and cooking food

119 Prepare and cook fish

120 Prepare and cook meat and poultry

284 Produce basic vegetable dishes

289 Produce basic pasta dishes

For Admission

Department : Catering
Level : Level 1
Starts : 09 September, 2019
Duration : 1 Year Full Time
Course Code : FLDPCAP

: 01780 484 311
: enquiries@stamford.ac.uk