Practical Vs Theory
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 practised and improved on during restaurant service.
2 GCSEs at grades 1/G or above, or an appropriate Entry Level Certificate.
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 — subject to course availability
Moving you between course levels if you are finding your current level too easy / too hard subject to course availability
Incorporating English and maths GCSE resits in to your timetable if you don’t pass at Grade 4
One-to-one reviews with your academic tutor to ensure you are progressing and achieving well
Our course enquiries and admissions team 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.
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 in August. Health, safety and hygiene standards will also need to be met and work experience will assist your progression and possible employment.
Please see our student support pages on if we can help you with the purchase of these items https://www.stamford.ac.uk/college-life
Potential Future Career
On successful completion of this qualification you can progress on to the Level 2 Food Production and Cooking Diploma
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