Catering

Overview

What is the main (primary) purpose of this qualification?

To confirm competence in the occupational roles of Sous Chef or Chef

What job role will it help me enter?

It will provide you with the skills to work in the hospitality and catering sector, specifically in the roles of Sous Chef or Chef.

Aims of the course

This qualification comprises units that have been developed by People 1st 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.

The qualification provides you with the skills required to be competent in the roles of Sous Chef or Chef.

Unit Breakdown

All three mandatory units and all 30 optional units have been developed for use within the hospitality and catering sector. 29 of the optional units specifically relate to professional cookery

Mandatory units: You will be assessed on the following areas:

Develop productive working relationships with colleagues

Maintain food safety when storing, preparing and cooking food

Maintain the health, hygiene, safety and security of the working environment

Optional units: You will need to select units to the value of 39 credits from the following:

Prepare fish for complex dishes

Prepare meat for complex dishes

Prepare poultry for complex dishes

Cook and finish complex fish dishes

Cook and finish complex meat dishes

Cook and finish complex poultry dishes

Cook and finish complex vegetable dishes

Prepare, cook and finish complex hot sauces

Prepare, cook and finish dressings and cold sauces

Prepare, cook and finish complex soups

Prepare, cook and finish fresh pasta dishes

Prepare, finish and present canap?s and cocktail products

Assessment Method

Direct observation of performance and underpinning knowledge covered by multiple choice testing.

Progression Opportunities

Full time employment working as a chef or foundation Hospitality degree

Career Options

Options to go to work as a chef or perhaps Hospitality Management Foundation Degree at University

Entry Requirements

4 GCSEs A*-C / or 9-4 (in 2017 GCSEs)

Relevant Level 2 qualification with Merit or above

Relevant industry experience to Level 2 or above

Facilities

Classroom based delivery, Realistic work experience in The Phoenix Restaurant college Kitchen, 2 day work placement in the Catering industry.

Process for Application

To apply please select your chosen start date and location below.


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Details

Venue Lewisham Way
Day/Eve Day
Study Mode Part Time
Duration 1 year
Start Date 11/09/2017
End Date 06/07/2018

Fees and Finance

16-18 £0 p/ year
19-24 £3,345 p/ year
24+ £3,345 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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