Full Time Professional Cookery and Hospitality

Professional Cookery and Hospitality
Level Two | Awarding Body: City and Guilds | High Street Campus | Full-Time

Course Description
This course provides an introduction to professional cookery, food presentation and hospitality service and will provide a solid foundation of technical craft ability which can be used to start your career within the hospitality industry.

You will develop practical skills, cookery techniques, as well as the underpinning knowledge and understanding of professional cookery in a modern catering industry. Working alongside a team of chefs and front of house staff, you will gain experience in the college's Brasserie restaurant and production kitchen.

You will benefit from food demonstrations, catering exhibitions, industry speakers, as well as experiencing a real taste of hospitality in hotels, restaurants and the college Brasserie.

You will require a kitchen and restaurant uniform and a strong pair of black shoes to wear for practical sessions in the kitchen and restaurant. You will need to contribute a small amount towards the cost of bus hire and entry to catering exhibitions.

Course Content

• Customer Service
• Food Safety
• Health and Safety
• Work Experience Professional Cookery in the areas of: Meat and Poultry, Soup and Sauce, Cakes, Pastries and Breads, Vegetables, Rice and Pasta, Fish Cold Preparation and Desserts

Additional Qualifications Key Skills in Communications, Application of Number, and Information Technology, NVQ 1/2 in Food and Drinks Service

Course Length and Study Pattern
This course is usually completed over two years. Your timetable would require you to be in college for about 3 days a week. The course include a wide range of practical work

Career Progression
NVQ Level 3 in Professional Cookery
NVQ Level 3 Hospitality Supervision
Employment in the Hospitality Sector

Work Experience
All students will go on one months work experience in each year of the programme

Assessment
Practical assessmnts and knowledge tests for each unit

Trips and Enrichment Activities
A wide range of trips and visits including:

Rudding Park Hotel, Harrogate and The Coniston Hotel, Coniston Cold.
Catering exhibitions and trade shows within the UK eg Good Food Show, Birmingham.
Talks and visits throughout the year from professional chefs and catering managers.

Is this course available as evening study? No

Examples of Student Destinations
Box Tree, Ilkley Tempest Arms, Elslack Coniston Hotel, Coniston Cold Devonshire Arms, Bolton Abbey Rudding Park Hotel, Harrogate

Student Testimonial
I have thoroughly enjoyed the past two years at Craven College. In that time I have been successful in achieving NVQ2 in Professional Cookery and Food and Drink Service.

My college work experience has enabled me to gain a really good part-time job and I am now planning to do my NVQ3 in Advanced Professional Cookery

Kirstie Pollard, 2009 Winner of Coniston Hotel Trophy