Professional Cookery Introduction Level 1 Diploma at Havering College of Further and Higher Education
This course is designed for people wanting to enter the professional world of catering. The catering industry is very demanding, with long hours spent in a hot environment which requires dedication to reach the top. On this course we prepare students for the demands of the industry by preparing and cooking food for the Jubilee Restaurant which is open to the public. Students on this programme study and work in both the kitchen and restaurant areas and work on additional functions throughout the year. The overarching aim of the programme is to equip learners with the professional skills they require to work towards becoming a chef.
On the City and Guilds Diploma in Professional Cookery you will study different methods of cookery including stewing, braising, roasting, grilling, baking, frying, poaching and steaming, along with a detailed study of the theory of catering. Attached to this programme is the certificate in professional food service and food safety qualifications. The course also provides both theoretical and practical training in front of house skills and food and beverage service. Introduction to the Catering and Hospitality Industry, Food Safety in Catering, Health and Safety Awareness, Legislation in Food and Beverage Service, Understand Menus, Introduction to personal workplace skills, Dealing with Payments, Food and Beverage Skills, Bar Service Skills and Hot Beverage Skills.
To do this course you must have a grade D or above in English and Mathematics as there are assignments you need to complete throughout the course you will have a test on interview and a further test during induction week.
This qualification is assessed in a number of ways to provide a clear indication of candidate knowledge and abilities. The types of assessments used are:
- Assignments related to cooking and the catering/hospitality industry;
- A series of online multiple choice tests;
- Short-answer questions;
- Individual practical tasks;
- Two synoptic practical cookery tests assessed by an internal and external examiner.
The assessment is set by City and Guilds and are administered by the centre when the candidate is ready. Assessments are subject to internal and external verification. The grading criteria are Pass, Merit or Distinction depending on your quality of your work submitted.
All units on this course are mandatory - the Food Safety is done at the start of the course to enable you to work cleanly and safely within the catering areas. Time-keeping and attendance is important as missed sessions may lead to gaps in your education.
On successful completion of your course and satisfactory performance you will be able to progress to the Level 2 Diploma or apply to various positions within the hospitality and catering industry.
How to apply
If you want to apply for this course, you will need to contact Havering College of Further and Higher Education directly.