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C&G Diploma in Professional Cookery (7100) Level 2 VRQ
Introduction to the Hospitality Industry Entry 3/Level 1
Group: 16-18, 19+ Campus: Bermondsey Start Date: Sep 2012 Duration:
Group: All Learners Campus: Bermondsey Start Date: Sep 2012 Duration: 1 Year
This course will help to boost your confidence in preparation and cooking and help to broaden your career choices in the catering industry. Suitable for school leavers and adults. They are useful for those who already work in the catering industry or any individual who would like to improve their skills and increase their knowledge in cookery skills. The VRQs replace the previous NVQs in Professional Cookery that have a long tradition at Southwark.
The practical course provides students with the skills and knowledge needed to work within the hospitality industry. You will learn about customer service in the hospitality industry and develop professional skills in the preparation, cooking and serving of food to customers. Employment skills will also be a key feature of this course, in addition to the important functional skills in Maths, English and IT. Work experience in the College Bistro will be an important and enjoyable part of the course.
Content: The course will include: health and safety, food hygiene, preparation and cooking of basic dishes such as meat, poultry, vegetables, soups and sauces. You will have the opportunity to work in our professionally equipped kitchens serving to customers in the Harding’s Restaurant.
Content: This course includes: Customer Service in the Hospitality Industry, Serving food and Drink, Basic Food Preparation, Basic Cooking, Food Safety in Catering, Introduction to Healthy Eating.
Entry criteria: Entry criteria:
Four GCSEs Grades E-G and interview.
4 GCSEs at grade D or above, or a Level 1 NVQ/VRQ in a related subject.
Next step:
Next step:
Progress onto Level 1 Diploma in Professional Cookery.
Employment or advanced apprenticeship.
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