C&G NVQ Hospitality (Food Preparation and Cooking) Level 1

Suitable For

Individuals with no previous experience who wish to undertake employment in the industry.

Course Content

The course involves a broad range of practical training undertaken in the College restaurant

Entry Requirements

This course has no formal entry requirements but applicants will be invited to an informal interview prior to starting the course.

s production kitchen. This formal restaurant is open to the public and provides a realistic working environment for students to develop confidence and gain suitable experience. There is also a range of supporting theory. The course covers the following subjects:

• Basic preparation skills
• Basic cookery skills
• Food commodities
• Kitchen service methods
• The theory of catering
• Production techniques.

Assessment Method

NVQs are competence - based qualifications. Practical skills are continually assessed in the college realistic working environment. Underpinning knowledge is assessed by means of on - line testing. Completed portfolios are assessed by College tutors and submitted to the External Verifier appointed by City and Guilds.

Progression

Candidates can work at their own speed and on successful completion at Level 1, can progress onto Level 2. Successful candidates will find that this qualification and the skills acquired during its completion will prove an advantage when applying for posts within the industry and to improved promotion prospects.

Additional Information

Candidates will need a set of kitchen whites consisting of:

• A chef{{Allitems.Item.$n.description2}}s jacket and trousers
• An apron
• A hat and neckerchief
• Sturdy non - slip shoes (trainers are not suitable)
• A set of kitchen knives.

Times and days may be subject to change as learners will infil with the full time group These may be ordered from a College approved supplier at a very competitive price - a price list is available from the College. There may also be other additional costs associated with this course. All students will be interviewed prior to starting the course. {{Allitems.Item.$n.description2}}