Introduction to Professional Cookery Level 1 Diploma at Redbridge College
Would you like to gain a vocational skills and a qualification which could be your starting point for a career in catering? You will acquire knowledge and understanding of the hospitality industry alongside developing personal, learning and thinking skills. You will develop skills in both working independently and team work.
While developing your understanding of the Hospitality & Catering industry you will be introduced to the following topics:
- Food safety in catering
- Health & safety awareness in hospitality & catering
- Healthier foods and special diets
- Kitchen equipment
- Personal work place skills
- Regeneration of pre-prepared food
- Cold food preparation
You will also learn to prepare and cook food by the following methods:
- Boiling, poaching and steaming
- Stewing and braising
- Baking, roasting and grilling
- Deep and shallow frying
Functional Skills: 16-18: You will also study English and maths to support your main course. 19+: You may study one of the functional skills if appropriate.
You will need to have achieved 2 GCSE plus interview in which you will undergo a skills scan. Prior to enrolment, literacy and numeracy assessments will take place to be successful on this course. You will also need a satisfactory reference.
You'll be taught by our highly skilled team of Hospitality and Catering staff in the college’s own Rouge Restaurant. Assessments will take the form of assignments, tests and synoptic exams.
On successful completion of this course you will be ready to further enhance your skills and knowledge by progressing onto Level 2 qualifications at Redbridge College. These might include the NVQ Level 2 Diploma in Professional Cookery, or the Level 2 Diploma in Food and Beverage Service. You could also enter employment as a catering assistant or at a junior position in catering.
How to apply
If you want to apply for this course, you will need to contact Redbridge College directly.