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Professional Cookery Level 1 Diploma at Accrington and Rossendale College

Course description

This is an ideal course if you are looking for job opportunities in Hospitality and Catering, this nationally recognised qualification will give you training in classical and modern cookery, food and drink service and customer service skills.
During this intensive course you will achieve a combination of practical skills training, theory sessions, lectures and demonstrations. Your training will be supervised by our passionate team of hospitality professionals.

Entry requirements

You will be assessed at your interview; however four GCSE’s at grade D – G (including English and Maths) will be a good start. It is essential you have a genuine interest in this area.


Assessment will be through kitchen practical synoptic tests and written work.

Financial information


Future opportunities

You could go on to the Level 2 Diploma in Professional Cookery or start a career in the food and drink sector, alternatively begin an apprenticeship programme with our vast network of links in the industry.

Further information

The Hospitality and Catering section is housed in the multi million pound Heartwood Centre in the centre of Accrington, the environment where you will study has been specially designed so that you can gain skills that employers are looking for. You will work in Roots Restaurant and will have the opportunity to gain experience in the commercial areas of conferences and functions. We provide a learning experience which is hands-on as well as theoretical in a College that has a long tradition of producing graduates who go on to work at the highest level in a range of premiere catering establishments.

You will be required to attend this venue according to timetable week over a ten month period to carry out practical and written assessments. College requires an 85% attendance to enable you to achieve.

How to apply

If you want to apply for this course, you will need to contact Accrington and Rossendale College directly.

Last updated date: 15 January 2016
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