Introduction to Professional Cooking Skills

Level: 1 | Duration: 12 Weeks | Start Date: September
Details: TBC

What is this course about?
This course will give you an introduction into creating and crafting professional restaurant style dishes. You will work in our practical kitchens preparing and cooking a wide range of savoury and sweet dishes. The theory required will give you the underpinning knowledge to assist your understanding of the topics within practical areas.  The School of Hospitably and Catering is a recognised Centre of Excellence.

What will this course lead on to?
Progression onto the Level 2 Certificate in Patisserie & Confectionery or one of our cake decorating courses if you wish to develop your catering skills further. You may wish to pursue employment within the catering industry.

Entry Requirements
Working at Entry Level 3 in English on our college assessment or a minimum GCSE grade E/2 or Entry Level English qualification. If you wish to progress further onto the Level 2 Patisserie and Confectionery or a catering course, you will need to have a GCSE grade D/3 or Level 1 English qualification or sit our college English assessment and achieve level 1.

How will I be assessed? 
During your programme you will be assessed by observation of your practical skills, short answer papers, supplementary questions and completion of a portfolio.

Are there any costs associated with this course?
Course fee: £140 – Many of our courses can be studied for free, even if you are employed or self-employed, depending on your individual circumstances and the course you have chosen to study. Click here for more information.

You will need to wear the correct professional dress code for the kitchen environment. You can purchase your own black polo shirt, full black trousers and a flat covered black shoe.  If you are looking to progress further onto other catering qualifications e.g., the award in confectionery and patisserie you may wish to purchase the full uniform and kit from the college. There will be a cost for ingredients, paid on the first evening of the course, this will be confirmed at enrolment- you will be able to take everything you make in class home with you.

Facilities:
You will work in a range of kitchens including a newly refurbished production kitchen with ceramic cookers, wok, larder kitchen and pastry kitchen. All practical sessions will help give you the practical skills, confidence and the overview of what the catering and hospitality industry can offer.