City & Guilds Professional Cookery and Food…

Key Details

Available at:
Rhos-on-Sea
Study Mode:
Full-time
Course Length:
Each level is a 1 year full-time course (September to June).

City & Guilds Professional Cookery and Food Service

Full-time (Further Education)

Rhos-on-Sea

Please note: We recommend that you have access to a laptop or Chromebook to enable coursework to be completed digitally at home. There is a dedicated IT Digital Inclusion fund to support those learners who do not have a digital device and are unable to purchase one.

Course Description

If you are passionate about food and would like to work in one of the world's most exciting industries this could be the course for you. The hospitality and catering industry offers many employment opportunities in restaurants and hotels to cafés, pubs and contract catering. Industry roles range from food and beverage supervisors to commis chefs, sous chefs and head chefs to mention just a few.

At level 1 and 2 you will develop professional chef and restaurant service skills. At level 3 you can opt to specialise in advance professional cookery or food and beverage supervision.

As you progress through the levels you will learn increasingly advanced techniques, skills and knowledge that prepare you for a career in this dynamic industry.

Applicants for this course will be invited to meet and discuss the appropriate level of study with course tutors.

Entry Criteria

You will be expected to demonstrate a commitment to your programme of study.

Access to a level 1 course requires two GCSEs, or successful completion of another vocationally related course. This can be discussed during the interview.

Access to a level 2 or level 3 course requires a level 1 or level 2 of a related professional qualification. Relevant industry experience would be considered.

Delivery

The course will be delivered through a series of practical skills workshops, interactive theory classes and hands-on experience in our industry standard restaurants and kitchens, serving a clientele that expect high standards.

Special guest speakers and course related trips will also be used to deliver this course. There will also be opportunities to participate in competition work for those who want to be challenged even further.

Assessment

The course is assessed using practical tests, assignments and written question papers. Most of these are graded pass, merit or distinction so commitment and dedication will be expected.