This course is designed for those who wish to pursue a career in the hospitality and catering industry at a supervisory level. It provides a strong grounding in food and beverage skills with emphasis on building a culinary portfolio of dishes across a range of units to include, meat, game, fish and shellfish. You will also study a unit on gastronomy which aims to equip you with knowledge and understanding of the principles of the dining experience. These include cultural, religious, geographic location as well as how the transport of commodities, science and technology impact on the dining experience.
You will develop skills in advanced time management, health, safety and hygiene, and many other technical skills to develop you into an industry ready chef. Alongside these are units on the broader hospitality industry which look at customer care skills, food service, healthy eating, menu planning, development of recipes and cost analysis. You will gain an understanding of how these skills can be applied by practising in our state of the art training kitchens and restaurant, cooking and serving food to up to 40 customers a day.
Our minimum entry criteria may be altered at any stage up to and including enrolment. All offers are subject to a successful interview and completion of an initial and diagnostic assessment.
For some of the programmes we offer you will require:
5 GCSE qualifications at grade A*- C or 9 - 4 including English and /or maths, or equivalent level 2 vocational qualification at merit or above (or pass if equivalent level 2 vocational qualification if pass or fail only).
Completion of the Level 2 course.
Please enquire for more information.
Study progression employment at a supervisory level in the food and beverage industry.
Awarding body, assessment method and more
Progression to next level of study.
Coursework, examination and portfolio of work.
City & Guilds of London Institute