This course is designed to give you the skills to work as a sous chef or chef in the hospitality and catering sector. The course reflects the latest industry standards having been designed in consultation with employers in the hospitality and catering sector. It is based on the skills elements of the professional cookery standards within the Hospitality and Catering National Occupational Standards.
Entry Requirements, Units, Assessment and more...
4 GCSEs at grade A*-C/9-4 Relevant Level 2 qualification with Merit or above Relevant industry experience to Level 2 or above
Direct observation of performance and underpinning knowledge covered by multiple choice testing.
Aims of the course
To enable you to gain the skills required to be competent in the roles of Sous Chef or Chef.
You could move into full-time employment as a chef or progress on to further study on a foundation degree in Hospitality.
Classrooms, the College's Phoenix restaurant kitchen, as well as two days' work placement in the catering industry.
Career roles include chef or sous chef.