School Leaver

Start Date: Duration: Level: Study mode: Course location: Course Type:
September 1 Year Level 3 Full-Time Ashington Main Campus Full-time Vocational Apply Enquire

What’s it all about?

This course will develop your practical skills and knowledge for a career in the catering industry. It will also give you the opportunity to gain additional qualifications to help you in your career.

You will need a relevant Level 2 qualification or equivalent prior industry experience.

Study level Cost Additional fees
19+ please enquire Please note that you will be required to wear a uniform, which you will be required to to pay for, as well as course items such as stationery, books and equipment. You will also be asked to pay enrichment money to support attendance to a variety of educational visits throughout the year. You may be eligible for support with these costs and also with related costs, such as travel to college or childcare.

There are online examinations but you must demonstrate practical competence through practical externally assessed exams and the completion of assignments throughout the year based around live industry based projects.

Learning methods include:

- practical classes in our skills kitchen
- group based activities
- private study
- demonstrations / industry visits
- industry placement one day a week for 8 months

English and maths are important life skills that will help you to achieve your best in your studies and progress to your dream career. If you have not already achieved grade 9-4 in GCSE maths and/ or English at school, we will support you to improve your skills.

You will be required to take part in an industry placement one day a week for 8 months.

You will attend college 3 days per week, plus 1 day of work experience.

The aim of this course is to develop your knowledge and skills in order to prepare you to gain a job in the industry.

As part of the course, you will study modules including:

- Maintaining food safety when preparing, storing and cooking food
- Developing productive working relationships with colleagues
- Maintaining the health, hygiene, safety and security of the working environment
- Preparing fish for complex dishes
- Preparing meat for complex dishes
- Preparing poultry for complex dishes
- Cooking and finishing complex fish dishes
- Cooking and finishing complex meat dishes
- Cooking and finishing complex poultry dishes
- Preparing, cooking and finishing complex hot sauces
- Preparing, cooking and finishing fresh pasta dishes
- Preparing, cooking and finishing complex hot desserts
- Preparing, cooking and finishing complex cold desserts

City and Guilds

- Students must have full uniform including a suitable knife set, at the start of the Academic year
- Due to food safety and awarding body requirements during practical sessions all students must remove all visible jewellery, including facial piercing and keep nails short and polish free
- Wear professional dress for practical sessions
- Have full dexterity and have a good standard of personal hygiene
- To be able to stand for long periods of time (support arrangements can be put in place if required)
- Be able to communicate and work effectively with others

What’s next?

Following this course, students may progress to further study.

After further training, many students become Commis Chefs and, with experience, can progress to Chef de Partie.

Open Events

Find out everything you need to know about Northumberland College and our exciting range of courses!

Pre-register for our next open event

Take a tour around our campuses

Investing in your future with outstanding new facilities.


Why choose Northumberland College?

We are the largest further education provider in Northumberland with campuses throughout the county.

Our student transport scheme is available for eligible students to make getting to and from college as easy as possible.

Our extensive re-development programme will create outstanding new facilities.