This course provides an introduction to the catering industry. You will gain basic skills in Food Preparation and Cooking.

Entry Requirements
Grade E or above in Maths and English.

Length of course: 1 year

You will learn
• How to maintain a safe, hygienic working environment
• How to contribute to an effective working team
• How to maintain food health and safety
• How to prepare and cook across a wide range of
    food items

Assessment
This is continuous throughout the course and the completion of a portfolio of work will be required.

Materials required
Catering kit, uniform and text book.

Key Skills
This is a compulsory part of the course to develop numeracy and literacy skills.

Progression
If you are successful at NVQ Level 1 you may progress to a Level 2 qualification in food preparation and cooking.

Entry Requirements
Grade D or above in Maths, English and IT.

Length of course: 1 year

You will learn
• How to maintain a safe, hygienic and secure working
    environment
• How to contribute to an effective working team
• How to maintain food health and safety
• How to prepare, cook and finish basic dishes across
    a wide range of foods

Assessment
Assessment is continuous throughout the course and the completion of a portfolio of work will be required.

Materials required
Catering kit, uniform and text book.

Key Skills
This is a compulsory part of the course to develop numeracy and literacy skills.

Progression
If you are successful at NVQ level 2 you may progress to a Level 3 qualification in food preparation and cooking.

This course provides an insight into the running and working within a kitchen environment. You will gain advanced skills in Food Preparation and Cooking. The programme is flexible.

Entry Requirements
NVQ level 2 Food Preparation and Cooking

Length of course: 1 year

You will learn to
• How to maintain a safe, hygienic and secure
    working environment
• How to contribute to positive working relationships
    in hospitality
• How to maintain food health and safety
• How to prepare and cook across a wide range of
    advanced food items

Assessment
This is continuous throughout the course and the completion of a portfolio of work will be required.

Materials required
Catering kit, uniform and text book.

Key Skills
This is a compulsory part of the course.