Level 1 Diploma in Professional Cookery (Introduction)

Course Content

Our course offers a hands-on approach that balances theory with the practical experience of preparing and serving food including the following units:

• Introduction to employability in the Catering Hospitality Industries
• Food Safety and Catering
• Health and Safety Awareness for Catering and Hospitality
• Introduction to Healthy Foods and Special Diets
• Introduction to Kitchen Equipment
• Prepare and cook food by boiling, poaching, steaming, stewing, braising, baking, roasting, grilling and frying
• Regeneration of prepared foods
• Cold Food Preparation

If you are accepted onto this course without a Grade C or above in Maths and/or English you will be required to complete the relevant Essential Skills qualification. This will be a compulsory part of your timetable.

Course Aims

To achieve Level 1 in Professional Cookery Diploma plus additional qualifications.

Special Features

• Opportunity to achieve the CIEH Level 2 Award in Food Safety in Catering
• Essential Skills in Communication, Application of Number and Keyskills IT
• Opportunity to gain valuable work experience in our realistic working kitchens and restaurants.

Assessment Methods

Assessment will be a combination of multiple choice, written assignments and practical tests. There are 2 practical synoptic tests at the end of the year each lasting 3 hours.