Course overview
In Short
This course is a fantastic opportunity for students seeking a career in hospitality and includes challenging practical and theoretical workshops alongside working in The Avenue Restaurant and kitchen. The qualification will test your practical, theoretical and food service skills whilst enabling you to gain the necessary knowledge and understanding to enter the diverse and challenging industry of catering and hospitality.
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 L1 Diploma in professional cookery or equivalent. Selection will be based on interview and successful completion of a trade test. All students must have good punctuality, a good attendance level, positive attitude to vocational area and if required continue to work towards English and Maths at Grade 4.
Course Structure
Course Description
This programme includes:
- Developing skills for employment in the catering and hospitality industry
- Food Safety in Catering
- Health and Safety in catering and hospitality industry
- Healthier foods and special diets
- Catering Operations, costs and menu planning
- Prepare and cook stocks, soups and sauces
- Prepare and cook fruit and vegetables
- Prepare and cook meat and offal
- Prepare and cook poultry
- Prepare and cook fish and shellfish
- Prepare and cook rice, pasta, grains and egg dishes
- Produce paste products
- Produce hot and cold desserts and puddings
- Produce biscuit, cake and sponge products
- Prepare and cook fermented dough products
In addition you will also have an introduction into the following areas:
- Menu knowledge, design and resources
- Applying workplace skills
- Principles of beverage product knowledge
- Service of hot beverages
- Food and beverage service skills
- Handling payments and maintaining the payment point
- Principles of customer service in hospitality, leisure, travel and tourism
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 3 Diploma in Professional Cookery course to further your training and broaden your career opportunities.