LEVEL 1 DIPLOMA INTRODUCTION TO PROFESSIONAL COOKERY

The Diploma at Level 1 is offered on a full-time basis, plus further opportunity for extracurricular experience during the evenings and weekends at functions/events. The course of study will include: Practical and Production sessions in Larder, Pastry and Kitchen, Front of house waiting on and reception to include functions/events on and off the premises. Other sessions include, related theory, administration, tutorials, resource based learning, portfolio development and Essential/Key Skills and the Welsh Baccalaureate post 16 diploma, preparing for employment.

Diploma students will work on a rota basis in all production areas of the department to gain valuable all round practical experience, including satellite kitchens and restaurants. Practical units are completed in the production kitchens and restaurant where lunches and dinners are prepared for the restaurant and served to the public.

Course content

• Unit 202 Food safety in catering

• Unit 602 Introduction to employability in the catering and hospitality industry

• Unit 603 Health and safety awareness for catering and hospitality

• Unit 604 Introduction to healthier foods and special diets

• Unit 605 Introduction to kitchen equipment

• Unit 607 Prepare and cook food by boiling, poaching and steaming

• Unit 608 Prepare and cook food by stewing and braising

• Unit 609 Prepare and cook food by baking, roasting and grilling

• Unit 610 Prepare and cook food by deep frying and shallow frying

• Unit 611 Regeneration of pre-prepared food

• Unit 612 Cold food preparation

• Unit 102 Introduction to employability in the catering and hospitality industry

• Unit 103 Health and safety awareness for catering and hospitality

• Unit 104 Legislation in food and beverage service

• Unit 105 Understand menus

• Unit 107 Dealing with payments and bookings

• Unit 108 Food and beverage service skills

• Unit 109 Bar service skills

• Unit 110 Hot beverage skills

Post 16 Welsh Baccalaureate units include…

• Personal and social education

• Working with an employer

• Preparing for employment

• Managing money

• Project qualification

Level 2 Award in Food Safety.

How you will gain the qualification

Variety – observation, written assignments, Some of the Underpinning knowledge is assessed using short paper based tests, other types of assessment methods include Research Assignments / tasks including…

Designing menus / Giving alternative recipes including current nutritional guidelines

Producing guides, wall charts, information packs/sheet, leaflets and posters.

Producing presentations

The cookery Units of this course are assessed by means of timed synoptic tests / the cooking of individual dishes stipulated within the course criteria.

What qualifications you need

2 GCSE grade E or above.

Where to next

Hotel and Catering training acts as an international passport to interesting work. The Hotel and Catering Industry is one of the largest employers in the country, with 2.2 million jobs and 200,000 full-time opportunities each year for people.