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  • 1 Study type
  • 2 Your Interests
  • 3 Your Grades
Question 1

How would you prefer to study?

Question 2

What are your interests?

Question 3

What grades have you achieved or are predicted?

These results are a suggestion of courses you may want to explore but are by no means a definitive list and individual entry requirements do apply.

Hospitality Services Diploma Level 1

Practical Vs Theory


Course overview

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 to work to prepar­ing and cook­ing food items. You will also gain front-of-house and cus­tomer ser­vice skills by putting what you have learnt into prac­tice in the Col­lege’s restau­rant, The Gallery Kitchen.


What Does The Pro­gramme Include

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. The cus­tomer ser­vice skills are prac­ticed and improved on dur­ing restau­rant service.

Entry Require­ments

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

Wor­ried about your grades?

What­ev­er your results, we want to assure you that exten­u­at­ing cir­cum­stances will be con­sid­ered should you not have the grades indi­cat­ed above. 

We will review each appli­ca­tion on a case-by-case basis to ensure you get a place on the course most suit­able for you.

One of the ways we do this is through a very effec­tive 6 weeks to suc­cess pro­gramme’ that oper­ates from the first day you start your course. This includes sup­port such as (but not lim­it­ed to):

  • Allow­ing you to change cours­es if you change your mind in the first 6 weeks
  • Mov­ing you between course lev­els if you are find­ing your cur­rent lev­el too easy / too hard
  • Incor­po­rat­ing Eng­lish and maths GCSE resits in to your timetable if you don’t meet the grades you need
  • One-to-one reviews with your aca­d­e­m­ic tutor to ensure you are pro­gress­ing and achiev­ing well

Our course enquiries and admis­sions team are avail­able remote­ly through­out this unprece­dent­ed peri­od. They can be con­tact­ed at enquiries@​stamford.​ac.​uk should you have any fur­ther questions.

How The Course Will Be Assessed

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.

Addi­tion­al Information

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

Poten­tial Future Career

On suc­cess­ful com­ple­tion of these qual­i­fi­ca­tions, you can progress to Food Pro­duc­tion, Cook­ing and Hos­pi­tal­i­ty Diplo­ma Lev­el 2.

Course Con­tent

You will study the fol­low­ing units:

  • 101 Main­tain a safe, hygien­ic and secure work­ing environment
  • 103 Main­tain cus­tomer care
  • 104 Work effec­tive­ly as part of a hos­pi­tal­i­ty team
  • 105 Clean and store crock­ery and cutlery
  • 108 Pro­vide a table and tray service
  • 119 Pre­pare and cook fish
  • 120 Pre­pare and cook meat and poultry
  • 203 Main­tain food safe­ty when stor­ing, prepar­ing and cook­ing food
  • 284 Pro­duce basic veg­etable dishes
  • 289 Pro­duce basic pas­ta dishes


Infographic_Catering Hosp1 Infographic_Catering Hosp2 Infographic_Catering Hosp3



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