Full Time VRQ Level 1 Diploma in Introduction to Professional Cookery

MODE OF STUDY FT
FE LEVEL 1
DURATION 1 year
START DATE(S) September 2010
DAY(S)/TIME(S) OFFERED 5 days a week possibility with possibly 1 evening commitment
NUMBER OF TEACHING HOURS 450 hours plus180 hours of Food and beverage service
TOTAL FEE To be advised
TOTAL OVERSEAS FEE To be advised
ADDITIONAL COSTS 260 approximately for uniform and books
AWARDING/VALIDATION BODY City and Guilds
ENTRY REQUIREMENTS
Applicants will have met the following entry requirement and attended a successful interview with satisfactory references providing information on behaviour, punctuality and attendance.

GCSE grades A*- C in Maths and English Language.


PROGRAMME CONTENT/STRUCTURE
Students will study the following:

Introduction to the catering and hospitality industry;
Food Safety;
Health and Safety awareness;
Introduction to healthier foods and special diets;
Introduction to kitchen equipment;
Introduction to personal workplace skills; and
6 Cooking units: boiling, poaching and steaming
stewing and braising
baking roasting and grilling
deep and shallow frying
re-generation of pre-prepared food
cold food preparation

Students will also have the opportunity to study a VRQ Level 1 Food and Beverage Service qualification and undertake Basic Skills to complement their studies. In addition, students will also have the opportunity to participate in Enrichment activities.
PROGRESSION/CAREERS OPPORTUNITIES
Successful completion of this course at merit or distinction, along with attendance and punctuality of 90%, and a clear disciplinary record will allow students to progress onto the Level 2 VRQ Diploma in Professional Cookery.
ASSESSMENT STRUCTURE End of unit assessment with 2 synoptic tests throughout the year.
EXCURSIONS / WORK EXPERIENCE There will be excursions throughout the year and some work experience
READING LISTS Professional Chef Level 1 - Neil Rippington