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Professional Cookery VRQ Introductory Diploma Level 1 at Weston College

Course description

The study programme is made up from 12 core units; five theory and seven practical. It will make sure you develop the basic skills you’ll need as you embark on a successful journey to becoming a top chef and hospitality professional. The topics you will study include: introduction to employability in the catering and hospitality industry, health and safety awareness, introduction to healthier foods and special diets, working with specialist equipment, developing specialist skills and techniques in food preparation and cooking, food safety in catering, prepare and cook food by boiling, poaching and steaming, stewing and braising, baking roasting and grilling, deep and shallow frying, regeneration of prepared food and cold food preparation.

Skills in Maths and English will be embedded into your academic/ vocational learning. If you do not have a grade C in Maths and/or English you will attend a discrete GCSE or Functional Skills class as part of your weekly timetable.

Entry requirements

There are no specific entry requirements for this study programme however you must demonstrate a commitment to learning and ambition to succeed.

Assessment

Theoretical units will be assessed through a combination of short answer, multiple choice assessments and assignments. We’ll assess craft units with a series of practical timed assessments.

Future opportunities

**Progress to: **Professional Cookery, Diploma Level 2 (VRQ) *Hospitality and Catering, Intermediate Apprenticeship.

Job/career opportunities:
  • Commis chef
  • Food and beverage assistant.

How to apply

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

Last updated date: 19 May 2016

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