Professional Cookery and Food Service L1

Programme Features:

• Natural progression onto VRQ Professional Cookery and Food and Beverage Service L2
• Qualified tutors with relevant industrial experence
• It is essential that students purchase knives and uniform prior to starting the course
• Five week industrial placement in good establishments
• Up-to-date kitchen equipment
• Thursday evening restaurant sessions

Realistic catering working environment for a busy restaurant including functions and small parties. Industrial gourmet evenings planned and catered by professional industry chefs. Invitations to professionals from the catering and hospitality industry to talk to learners about their experiences.

Programme Content:

• Introduction to the catering and hospitality industry
• Food safety in catering
• Health and safety awareness for catering and hospitality
• Introduction to healthier foods and special diets
• Introduction to kitchen equipment
• Introduction to personal workplace skills
• Prepare and cook food by boiling, poaching and steaming
• Prepare and cook food by stewing and braising
• Prepare and cook food by baking, roasting and grilling
• Prepare and cook food by deep frying and shallow frying
• Regeneration of pre-prepared food
• Cold food preparation
• Introduction to professional cookery, graded craft assessment
• Legislation in food and beverage service
• Understand menus
• Dealing with payments and bookings
• Food and beverage service skills
• Bar service skills and Hot beverage skills