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Hospitality and Catering City & Guilds Entry Level at Doncaster College

Course description

The Entry course is an introduction into the world of catering and hospitality. Throughout the course you will gain a variety of skills in both kitchen and restaurant.

These skills will be gained through experiencing the realistic working environment of the Waterfront Restaurant, which is a fully functional restaurant serving both external and internal customers on a daily basis.

You will also grow in confidence whilst in the kitchen environment by preparing a variety of foods from all around the world.

Course content

The course is built up from a wide range of units which allows you to carry out a variety of practical and theoretical activities. The units are as follows:

  • Introduction to the Hospitality industry
  • Basic food preparation
  • Healthy eating
  • Food safety
  • Basic cooking
  • Customer service
  • Using kitchen equipment
  • Food commodities
  • Guest service in the hospitality industry

 

Entry requirements

​All applicants must complete a skills review and attend an interview.

Assessment

To achieve this qualification you will take part in practical assessments in the restaurant and kitchen and complete a portfolio of evidence.

Future opportunities

​Following successful completion of the entry 3 course learners may have the opportunity to progress onto the level 1 NVQ Preparation and Cookery and eventually follow onto the level 3 Diploma.

This qualification will provide opportunities to gain employment serving food and drink to customers in the hospitality industry in positions such as junior commis chef and trainee positions within hotels, cafes and restaurants.

How to apply

If you want to apply for this course, you will need to contact Doncaster College directly.

Last updated date: 07 April 2016
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    • The Hub offers a wide variety of higher and further education courses at the state-of-the-art site.

      In addition, we have conference rooms, lecture theatres, a restaurant and many more facilities suitable and bookable for external use.