This course is designed for those who wish to pursue a career in the hospitality and catering industry. It provides a strong grounding in food and beverage skills with emphasis on building a culinary portfolio of dishes across a range of taught units. You will develop skills required to become an industry ready chef in a realistic working environment. These skills include food preparation, cooking time management, health and safety and hygiene as well as many other technical skills. Alongside these you will study units on the broader hospitality industry looking at customer care, food service, healthy eating, menu planning and the development of recipes. You will be able to apply these newly learned skills 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:
2 GCSE qualifications (or equivalent) at grade D-G or 3-1, or entry level vocational qualification,
English and Maths initial assessment.
Demonstrate a keen interest in the subject.
Please enquire for more information.
Study progression work as a Commis Chef in the industry.
Awarding body, assessment method and more
Progression to next level of study.
Assignment and coursework.
Other assessment method(s): Portfolio of work.
City & Guilds of London Institute