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Professional Cookery Introduction Level 1 Diploma at Havering College of Further and Higher Education

Course description

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.

Course content

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.

Entry requirements

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.

Assessment

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.

Future opportunities

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.

Last updated date: 18 April 2016

Key information

Venues

  • More information
    • Many of our vocational training centres are based at our Quarles campus including:

      - The Jubilee Restaurant & professional training kitchens

      - Engineering workshops

      - The Plumbing Skills workshop

      - Public Services and Sports

      - Health & Social Care specialist care suites

      - Early Years and Childcare

      - Foundation Skills Centre

      Quarles is a 20 minute bus ride from the centre of Romford and a short distance from the local shopping centre. Harold Hill features many open spaces including the expansive Central Park and is home to The Central Park Leisure Centre.