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Courses

Overview

NVQ 1 Certificate in Food Preparation, Cooking, Patisserie and Confectionery 

This study programme is designed for students interested in starting a career in  the hospitality and catering industry, possibly as a chef or waiter/waitress. On our courses students gain hands-on experience working in our professional kitchens and serving customers in our Coffee Shop. Students cook and serve approximately 150 hot meals daily. During the course you will cover a variety of prep and cooking units alongside food and beverage service units.

On completion of this programme you may progress to a higher level programme:

e.g.

  • NVQ 2 Diploma in Food Production & Cooking or NVQ 2 Diploma in Food & Beverage Service
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Course Content

Topics Covered

Working within our professional and realistic working environment; which includes, Larder, Pastry and Production kitchens; you will cover a variety of prep. & cooking units along side food & beverage service units; these may include:

  • Prepare & cook vegetables
  • Dough products
  • Prepare & cook pasta dishes
  • Work effectively as part of a hospitality team

Practicals
Level 1 Hospitality & Catering students will regularly have practical lessons each week.

Exams
NVQ programmes are assessment based qualifications, students are continually assessed across the academic year; both in practical & theory. In addition students will work towards achieving GCSE in maths & English.

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Entry Requirements

Ideally, potential candidates must have completed the taster programme (this runs every June/July)

Candidate’s entry onto the study programme is on the basis of:

  • Minimum Entry L3 English
  • Minimum Entry L3 Maths
  • A 1:1 interview with one of our Hospitality &Catering lecturers, satisfactory referencesand/or school report and assessment of the candidates commitment to the course.
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Careers

After achieving a Certificate at NVQ 1 we strongly recommend that you complete NVQ 2 before commencing a career in the Hospitality & Catering industry. Potential careers are:

  • Different types of Chef such as Head Chef, Chef de Partie, Commis Chef,  Chef de Pâtisserie or Dish Development Chef   
  • Restaurant Management
  • Hotel Management,  Concierge & Reception
  • Cruise Ships Careers
  • Armed Forces Contract Catering
  • Aviation Industry such as Flight Attendant and Ground Crew
  • Event & Function Management
  • Cocktail Mixology and Wine Cellar Management
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