Culinary Skills

Course Information

Introduction

This qualification will help you become an experienced chef. You’ll gain a high standard of cookery skills and have the option to learn further workplace essentials, such as health and safety practices in the kitchen.

Overview

Gain a basic understanding of food preparation, cooking and presentation with this practical programme. The course develops practical and theoretical knowledge, as well as the skills needed in the hospitality industry. You will also be encouraged to actively participate in local events and undertake a work placement to gain valuable industry experience.

Assessment types:

Students will be assessed by: Practical assessments Knowledge-based questions.

Who is this course for?

This course is for anyone who wishes to become a chef in the catering and hospitality sector. It is particularly ideal for learners coming straight from school who are interested in a career in this industry.

Course units/modules

• Food safety
• Stocks, soups and sauces
• Poultry, meat and fish
• Pasta, rice, egg and grain dishes
• Hot and cold desserts
• Pastry items

Benefits and skills

• Develop a range of cookery methods for food preparation and cookery
• Learn correct use of kitchen equipment
• Understand health, safety and food hygiene practices
• Gain an introduction to workplace skills

Entry requirements

Applicants will need a level 1 qualification and at least one GCSE in English or maths at grade 4 (previous grade C). You will also need to show a strong interest in working as a chef.

Available apprenticeships and progression options

• Level 3 qualification in professional cookery or patisserie
• Apprenticeship
• Relevant employment