This course is designed to introduce you to the exciting opportunities within food production, a key area within the Hospitality and Catering Industry.
As well as developing basic practical cooking skills you will boost your employability through team-building experience and develop a wider understanding of the requirements for a higher-level course in college, or employment in the food industry at the operative level. You will also have the opportunity to participate in a range of competitions, helping you develop your resilience and ability to work under pressure.
If you are aged 16-18 you will be enrolled on a study programme, which will include retaking GCSEs or undertaking Functional Skills in English and maths, if you haven’t already achieved a grade 3 or above at GCSE. You will also be required to complete a work experience placement and an employability programme.
What You'll Learn
This course is designed to teach you all key basic cooking skills, you could find yourself doing anything from preparing fresh bread and desserts through to lasagne’s, pies and other savoury products, always with fresh, quality produce.
Alongside this, you will develop your knowledge of food-related health and safety as well as what it takes to work as a team within a real-life kitchen environment.
Entry to this course requires one reference. It is desirable that you can demonstrate a 90% attendance. Applicants with GCSE grades of 1/2 (E/F/G) in English and maths will be considered. We welcome applicants who do not match the standard entry requirements but can demonstrate relevant work experience.
How you will be assessed
This course is very much focused on developing practical skills, so all assessments are observational and the qualification is gained through the completion of a portfolio. Alongside your practical assessments, you will be required to complete a set of knowledge-based units and short questions to show your understanding.
Tuition Fees (16-18): £0.00
Tuition Fees (19+): £1987.00
If the course is longer than one year the total fees are for the first year only and further fees may apply in future years. All fees are based on a ‘home’ learner status. Please contact us for information on overseas fees.
For more information, please see our course fee disclaimers page.
Course and Career progression
On successful completion of this course, you can progress onto the Culinary Skills VRQ Certificate level 2 or the Bakery and Patisserie Tech Certificate. You may also wish to go straight into employment or an apprenticeship. Throughout the course, we are committed to providing a good level of support and guidance for all progression and career opportunities.