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BTEC Level 3 Certificate in Hospitality & Catering Principles: Professional Cookery at Southborough High School

Course description

BTEC Level 3 Certificate in Hospitality & Catering Principles: Professional Cookery

 

This course is developed to give learners the opportunity to:

Engage in learning that is relevant to them and which will provide opportunities to develop a range of skills and techniques, personal skills and attributes essential for successful performance in working life.

Achieve a nationally recognised Level 3 vocationallly-related qualification.

Progress to employemnt in the hospitality industry.

Progress to related, general and / or vocational qualifications.

 

 

Course content

Students will be focusing on the following units:

Unit 1: Development of Working Relationships in Hospitality

Unit 2: Health, Safety and Security in the Hospitality Working Environment

Unit 9: Food Safety in Catering

Unit 6: Preparation, Cooking and Finishing of Meat Dishes

Unit 7: Preparation, Cooking and Finishing of Poultry Dishes

Unit 8: Preparation, Cooking and Finishing of Vegetable Dishes

Unit 10: Principles of Preapring, Cooking and Finishing Complex Soups

Unit 12: Principles of Prepapring, Cooking and Finishing Complex Cakes, Sponges, Biscuits and Scones

Unit 13: Principles of Preparing, Cooking and Presenting Complex Cold Products

Unit 16: The Principles of Food Safety Supervision for Catering

Entry requirements

GCSE English at grade D or above.

A catering GCSE would be a bonus, although not essential.

Assessment

Expectations:

 

Students are expected to work independently througfhout this course. They are given a folder of information about the course that contains detials of the learning outcomes, scenario and required evdence. All students are required to source their own recipes and to provide their own ingredients for practical lessons. It is their responsibility to organise their practical work in terms of when they cook and to evaluate practical outcomes to support future progress.

 

Students will be set formal home work on a weekly basis and are expected to ocmplete other work independently to further their subject knowledge. This could be reading around the subject or visits to Catering venues in their own free time, when it's appropriate to do so. Deadlines wil be set for completion of work.

This course is 100% course work based.

 

Future opportunities

This is a vaulabel course for anyone who wishes to pursue a career in hospitality and / or cookery. It also provides valuable life-skills in cookery.

How to apply

If you want to apply for this course, you will need to contact Southborough High School directly.

Last updated date: 20 October 2014
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Key information

  • Start date: Next September
  • Duration: 1 year course
  • Course code: BTEC Level 3 Professional Cookery
  • Number of planned places: 10

Contact details

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