Catering & Hospitality

Details

Venue Lewisham Way
Day/Eve Day
Study Mode Full Time
Duration 1 year
Start Date 09/09/2019
End Date 03/07/2020

Fees and Finance

16-18 Free
19-24 £994 p/ year
24+ £994 p/ year
International £9,000 p/ year

Funding

For up-to-date information about tuition fees, living costs and financial support, visit Fees and Finance.

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Overview

This unit comprises three mandatory units and 21 optional units, all of which have been developed for use in the hospitality and catering sector. 20 of the optional units relate specifically, to food production and cooking.

Aims of the course

This qualification is for learners seeking to work in food production and cooking. Interested in working in the hospitality and catering sector but are not yet employed in the sector, if you are new to working in hospitality and catering but are inexperienced and need to gain the knowledge and understanding required to work in food production and cooking.

Unit Breakdown

  • Principles of producing basic meat dishes
  • Principles of producing basic pasta dishes
  • Principles of producing basic cakes, sponges and scones
  • Principles of producing basic vegetable dishes
  • Principles of producing flour, dough and tray baked products
  • Principles of producing basic hot sauces
  • Principles of producing basic fish dishes
  • Principles of producing cold starters and salads
  • Principles of producing basic poultry dishes
  • Principles of producing basic bread and dough products
  • Principles of producing basic pastry products
  • Principles of producing basic rice, pulse and grain dishes
  • Principles of producing basic hot and cold desserts
  • Principles of completing kitchen documentation
  • Principles of how to maintain an efficient use of resources in the kitchen
  • Principles of preparing meals for distribution
  • Principles of providing a counter and takeaway Service
  • Principles of setting up and closing the kitchen
  • Giving customers a positive impression

Assessment Method

Observation and formal tests

Progression Opportunities

BIIAB Level 2 NVQ Diploma in Food Production and Cooking (QCF) 601/5688/0

Career Options

This qualification shows you have gained Level 2 knowledge and understanding in food production and cooking. It may help you to get a job, to improve your performance at work or get promoted

Entry Requirements

Level 1 Functional Skills in English and Maths GSCE Grade 9 - 4

Facilities

The course will be delivered through our main Culinary Skills Kitchens and dedicated classrooms with suitable IT and theory based workshops

Process for Application

Standard College Application

What could I earn?

  • Business and related associate professionals n.e.c. £25,600
  • Chief executives and senior officials £68,400
  • Higher education teaching professionals £43,200

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Contact Us

Call us: 020 3757 3000

Email: For general enquiries please contact us at info@lscollege.ac.uk.  For application enquiries please contact us at apply@lscollege.ac.uk  

Postal Address:

Lewisham Southwark College, Lewisham Way, London SE4 1UT

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