Full Time Professional Hospitality VRQ1
Course
In
Description
-
Type
Course
-
Duration
1 Year
A course designed to produce the future crafts people in the catering industry, it concentrates on; Food preparation and cookery, pastry work, restaurant service skills (NVQ additionality) plus the theory underpinning these areas. It also includes food safety studies (achievement of the basic certificate associated with this must be attained during your first term), IT (Information Technology).
Facilities
Location
Start date
Start date
About this course
Ideally two GCSE passes at grade D or above, or relevant experience within the industry. Applicants will be required to attend an interview and provide a school report, as well as take a short test in basic skills. GCSE in Food Technology is an advantage.
Reviews
Subjects
- Hospitality
- Full Time
Course programme
Course Code
107540VF037
Course Title
Professional Hospitality VRQ1
Faculty
Faculty of Business and Service Industries
School
School of Hospitality
Start Date
07 September 2010
Venue
West Suffolk College
Mode of Attendance
Full Time
Length (Years)
1
Weeks
34
Amount
£1050
Summary
This course gives a good professional practical and theoretical foundation of food preparation & cooking and food & drink service and offers that initial step to someone who has strong practical skills with managerial potential.
Qualifications
City & Guilds VRQ Level 1 Diploma in Introduction to Professional Cookery NVQ Level 1 Food and Drink Service and Basic Food Hygiene Functional Skills
Progression Routes
Progression to VRQ Level 2. After completion of VRQ Level 2, students can progress to the Level 3 Advanced Hospitality Skills (2 pathways) subject to a selection process, or might prefer to work locally, nationally or internationally as opportunities exist for committed and successful students.
Modules
Unit 101: Introduction to Hospitality; Unit 102: Food Safety in catering; Unit 103: Health & Safety; Unit 104: Introduction to healthier foods and special diets; Unit 105: Introduction to kitchen equipment; Unit 106: Introduction to personal workplace skills; Unit 107: Prepare and cook food by boiling, poaching and steaming; Unit 108: Prepare and cook food by stewing and braising; Unit 109: Prepare and cook food by baking, roasting and grilling; Unit 110: Prepare and cook food by deep frying and shallow frying; Unit 111: Regeneration of pre-prepared food; Unit 112: Cold food preparation.
Entry Requirements
Ideally two GCSE passes at grade D or above, or relevant experience within the industry. Applicants will be required to attend an interview and provide a school report, as well as take a short test in basic skills. GCSE in Food Technology is an advantage.
Additional Costs
Kit and materials cost approximately £220.00 and upon enrolling £20 for trips will be required. Costs are approximate and accurate at the time of printing.
Course Content
A course designed to produce the future crafts people in the catering industry, it concentrates on; Food preparation and cookery, pastry work, restaurant service skills (NVQ additionality) plus the theory underpinning these areas. It also includes food safety studies (achievement of the basic certificate associated with this must be attained during your first term), IT (Information Technology) and other core skills such as communication, numeracy, organisational and investigative skills. There are mini practical assessments throughout the year, two practical tests and theoretical written units to support your practical work e.g. design a healthy eating leaflet, produce a poster showing the uses of a range of knives used in the kitchen. Some evenings will be required.
Full Time Professional Hospitality VRQ1