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Food Preparation and Cooking Certificate NVQ Level 1 at Boston College

Course description

This NVQ provides a basic level of craft skills and knowledge required by the catering and hospitality industry. It covers the storage, preparation, cooking and presentation of fish, meat, vegetables and baking. 

Course content

The qualification is divided into units which include subject areas such as fish, meat, vegetables etc. 

The units are divided into two groups - Compulsory units and Optional units. 

The Compulsory units are: 
- Maintain a safe hygienic and secure working environment 
- Work effectively as part of the hospitality team 
- Maintain food safety when storing, preparing and cooking food 

The Optional units are: 
- Prepare vegetables 
- Cook vegetables 
- Prepare and cook fish 
- Prepare and cook meat and poultry 
- Prepare and finish simple salad and fruit dishes 
- Prepare and cook pasta 
- Prepare and cook rice 
- Prepare and cook eggs 
- Prepare and cook pulses 
- Prepare and cook vegetable protein 
- Cook and finish simple bread and dough products            

This course is designed for practical people as most of it is taught in the Colleges’ production kitchen, the bakery and will involve you working alongside the chef lecturers in the production of the days’ menu. You will receive individual tuition as you require it and you will be encouraged to develop a professional working procedure. 

The College has two production areas. The kitchen and the bakery are both fully equipped to industry standards and provide all the food required for the Colleges’ Lime Restaurant and Food Court. 

Each student will have a personal tutor whose role will be to help to guide the student through the learning process and to direct personal study time. 

Students on the course will be required to take a VRQ in Serving Food and Drink. It will run alongside this course. The purpose of this is to give you a clear perception of how food production is affected by food service and leads to a better understanding of food presentation and customer reaction. 

You will also have the opportunity to improve your developing skills by working on the College speciality evenings or taking part in a work experience placement at one of our high quality hotel contacts. Both of these are voluntary and fully negotiable but they will help in the compilation of your portfolio. 

Each student will have access to information on study skills, basic literacy and numeracy and the opportunity to attend classes if they require help.

Entry requirements

4 GCSEs including English and Maths (or equivalent). 

If you are a school leaver with cooking experience and/or GCSEs in English and Maths at grades C or above you may be considered for entry straight onto Level 2.

Assessment

Assessment on this course is continual and is supported by regular progress briefings, you will also be assessed by questions both orally and written. These assessments will help you to complete the portfolio which you will need to gain the qualification. 

The practical content is supported by theory sessions both formal and informal as well as individual and group work.

Financial information

Cost of kit, educational visits, studio fees, course-specific materials etc 

Future opportunities

Successful completion of the NVQ Level 1  This will enable students to seek employment as a commis chef in any of the wide variety of catering establishments world-wide with the prospect of promotion or the opportunity to progress on to the NVQ Levels 2 and 3 advanced courses. 

Our students have a good reputation and many are now employed in nationally renowned restaurants working for chefs such as Raymond Blanc and Gordon Ramsey, and our most famous alumni is Jason Atherton.

How to apply

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

Last updated date: 09 February 2017

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