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.
To enrol on this course, you will require a Level 2 Food Preparation and Cooking qualification, or two years of relevant industrial experience.
If English is not your first language, an IELTS score of 5 is required.
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|19+||please enquire||Please note that you must 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, as well as a requirement to demonstrate practical competence through externally assessed exams. You will also be required to complete assignments throughout the year focusing on 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, 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
Please take note of the following information:
- Students must have full uniform and kit at the start of the academic year, including a suitable knife set
- 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
- Students must wear professional dress for practical sessions
- You should have full dexterity and have a good standard of personal hygiene
- As part of this course, you will be required to be able to stand for long periods of time (support arrangements can be put in place if required)
- Students must be able to communicate and work effectively with others
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.
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