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Introduction in Professional Cookery Studies Level 1 Diploma at West Lancashire College

Course description

This course will develop your practical skills and knowledge for a career as a chef or food server in the catering industry. It will give you the opportunity to develop your skills and progress to the next level (subject to interview).

This course is for school leavers or anyone who has a passion for cooking and an interest in working with people (a practical assessment will form part of the induction programme to ascertain suitability for this course).

Course content

Units of study include:
  • Introduction to the catering and hospitality industry
  • Food safety in catering
  • Health and Safety awareness for catering and hospitality
  • Introduction to healthier foods and special diets
  • Introduction to kitchen equipment
  • Introduction to personal workplace skills
  • Cold food preparation
  • Prepare and cook food by boiling, poaching and steaming
  • Prepare and cook food by stewing and braising
  • Prepare and cook food by deep frying and shallow frying
  • Regeneration of pre-prepared food

Prepare and cook food by: steaming, poaching and boiling, stewing and braising, roasting and grilling.

Deep and shallow frying, regeneration of pre-prepared food, cold food preperation, food and drink service

Learners will undertake a period of work experience appropriate to your course as part of the programme of study.

Maths and English will be part of your programme of study and you will study qualifications in Maths and English, appropriate to your level of ability, alongside your chosen course.

Entry requirements

There are no formal entry requirements, but a reasonable standard of English and maths is expected, plus the enthusiasm and commitment to succeed. All candidates will be interviewed to assess their eligibility for the course.

  • 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.
  • Wear professional dress for practical sessions (uniform essential).
  • Have full dexterity and have a high standard of personal hygiene.
  • To be able to stand for long periods of time (support arrangements can be put in place if required).

Assessment

  • Practical classes in the Training Restaurant and skills kitchens/practical assesments
  • Tutorials
  • Group based activities
  • Private study
  • Lectures
  • 1 question pack per unit, 12 units in total

Future opportunities

Successful students may progress onto a VRQ Level 2 Professional Cookery.

After further training many students become Commis Chefs and, with experience, can progress to Chef de Partie, Food servers in restaurants, bars, retail outlets etc.

How to apply

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

Last updated date: 17 June 2016
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