Course overview
In Short
This course teaches you a variety of catering craft skills to a high standard. It develops your ability to work under pressure and as part of a team in the hospitality industry. Practical work features strongly , supported by cookery theory, hospitality based assignments and question papers. You will work towards a Diploma in Professional Cookery within a realistic working environment or in The Avenue restaurant and kitchen.
Why study with us?
We offer a range of courses for school leavers, apprentices and adults, in which you will work in our fully-functioning professional kitchen, restaurant and bar The Avenue, gaining the skills and the high standards needed for a career in the catering and hospitality industry.A strong and work ready student experience is at the very heart of what we do here at The Avenue. Having the opportunity to work alongside Dorset employers, take part in local restaurant takeovers and work with guest chefs ensures our students balance the academic study necessary to understand skills with a varied and highly practical skills-led experience.Our students learn the importance of team-working and communicating in the kitchen and restaurant setting but we also encourage development of individual skills and passions and our students regularly compete in regional and national competitions with great success!
Entry Requirements
Candidates must have a minimum of 4 GCSE’s at level 3 (D) or equivalent, including English and maths. Selection is by interview, you must have an interest in hospitality and catering. You will be required to undertake practical assessments. You will also be required to work evenings and weekends. All students will continue to work towards English and Maths at Grade 4.
Course Structure
Course Description
The programme includes practical food preparation and cooking, food and beverage service lessons, luncheon production sessions, supported by theoretical assignments and practical examinations. All assessments are graded (pass, merit, distinction).What topics will I study?
- Introduction to the catering and hospitality industry
- Food safety in catering
- Health and safety awareness for catering and hospitality
- Introduction to healthier foods and special diets
- Introduction to kitchen equipment
- Introduction to personal workplace skills
- Prepare and cook food by boiling, poaching and steaming
- Prepare and cook food by stewing and braising
- Prepare and cook food by baking, roasting and grilling
- Prepare and cook food by deep frying and shallow frying
- Regeneration of pre-prepared foods
- Cold food preparation
Assessment
You will be assessed for competency in each unit though the completion of assignments and practical tasks.
Progression
You should aim to progress to the Level 2 Diploma in Professional Cookery course to further your training and broaden your career opportunities.