Full Time Introduction to Professional Cookery Level 1 Diploma

Introduction to Professional Cookery Level 1 Diploma
Department: HOTEL, CATERING & HOSPITALITY Subject area: Hotel, Catering & Hospitality

Course Code: 3401-1/1 Course Level: 1
Campus/Location: Bletchley Campus
Mode of study: FT Days of the week: MON-FRI
Start Date: Sep 13 2010 End Date: Jul 8 2011
Start Time: 9:00AM End Time: 6:00PM
Fees: This course is free if you are under 19. While we will not be able to confirm final fee rates until nearer your enrolment date, you may be eligible for a reduced fee rate if you are over 19.
Course Description:

No standard entry criteria, however students are expected to achieve a minimum of Entry Level 3 for Literacy and Numeracy on their initial assessment

Candidates who are not progressing from a previous course will also be required to successfully complete a taster session.
Course Content:

This course gives you a good overall perspective of the industry and will enhance your career prospects. It incorporates Food Preparation and Cooking, Customer Service, Basic Pastry, Basic Food Safety Certificate and Key Skills.

You will study the following 12 units:

• Introduction to the Catering Industry
• Food Safety
• Health & Safety Awareness
• Introduction to Healthier Foods and Special Diets
• Introduction to Kitchen Equipment
• Introduction Workplace Skills
• Prepare & Cook Food by Boiling, Poaching and Steaming
• Prepare & Cook Food by Braising and Stewing
• Prepare & Cook Food by Baking, Roasting and Grilling
• Prepare & Cook Food by Deep and Shallow Frying
• Re-Generation of Pre-Prepared Food
• Cold Food Preparation.

Assessment:

Assessment is a combination of written assignments, practical tests and exams, and external online tests.

Next Steps:

Level 2 Diploma - Introduction To Professional Cookery.