Course at a glance
- Hours: More than 12 hours per week, 36
weeks
- Next start date: September
- Course Location: Lewisham Way
- Who it's for: School
Leavers 16-18
Is this course for me?
The content of this qualification is underpinned by the belief
that to work as a successful chef in the catering industry it is
essential to have a good foundation in a wide range of high quality
cooking skills that this course will provide.
Subjects:
- Contribute to effective teamwork
- Maintain a safe hygienic and secure working environment
These are optional subjects:
- Cook and finish simple bread and dough products
- Cook eggs
- Cook fish
- Cook pasta
- Cook pulses
- Cook rice
- Cook vegetables
- Maintain and deal with payments
- Package food for delivery
- Prepare and clear areas for counter/takeaway service
- Prepare and cook grain
- Prepare and cook meat and poultry
- Prepare and cook vegetable protein
- Prepare and finish simple salad and fruit dishes
- Prepare hot and cold sandwiches
- Prepare vegetables
- Provide a counter/takeaway service
- Provide a table/tray service
What are the entry requirements?
You will need to come to the College for an interview and a
short test. You also need to have a reasonable understanding of
Maths and English.
What can I do next?
This can lead to a full Level 1 Certificate which will
enable progression on to Level 2 courses in Professional
Cookery.
What will it cost?
If you are under 19 and a home student, in most circumstances,
you don't pay any fees. However, you will need to find this out
when you apply.
Course fee: £1370 Exam
fee: £100
Please note: For courses longer than one year, the fees
stated apply to the first year only. These costs are for the
academic year 2011-2012 only.