Grantham College

      Part Time NVQ1 Food Preparation and Cooking (PGB45041)

      Grantham College
      In Grantham

      Price on request
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      Important information

      Typology NVQ
      Location Grantham
      Duration 36 Weeks
      • NVQ
      • Grantham
      • Duration:
        36 Weeks
      Description

      The course involves a broad range of practical training undertaken in the College restaurant's production kitchen. This formal restaurant is open to the public and provides a realistic working environment for students to develop confidence and gain suitable experience. There is also a range of supporting theory. The course covers the following subjects: Basic preparation skills. Basic.

      Facilities (1)
      Where and when
      Starts Location
      On request
      Grantham
      NG31 9AP, Lincolnshire, England
      See map
      Starts On request
      Location
      Grantham
      NG31 9AP, Lincolnshire, England
      See map

      To take into account

      · Requirements

      This course has no formal entry requirements but applicants will be invited to an informal interview prior to starting the course.

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      What you'll learn on the course

      IT
      Basic IT
      Basic IT training
      Basic
      Skills and Training
      Production
      Cooking
      Food Preparation
      Confidence Training
      Part Time
      Public

      Course programme


      Course Code: PGB45041

      Title: NVQ1 Food Preparation and Cooking

      Duration: 36 weeks.

      Registration Fee: £50

      Tuition Fee: £0

      Start Date: 07-Sep-09

      Days: Tuesday
      Entry Requirements
      This course has no formal entry requirements but applicants will be invited to an informal interview prior to starting the course.

      Suitable For

      This course has no formal entry requirements but applicants will be invited to an informal interview prior to starting the course.

      Course Content

      The course involves a broad range of practical training undertaken in the College restaurant's production kitchen. This formal restaurant is open to the public and provides a realistic working environment for students to develop confidence and gain suitable experience. There is also a range of supporting theory.

      The course covers the following subjects:

        style="margin-top: 0cm">
      • style="margin: 0cm 0cm 0pt" class="MsoNormal">Basic preparation skills
      • style="margin: 0cm 0cm 0pt" class="MsoNormal">Basic cookery skills
      • style="margin: 0cm 0cm 0pt" class="MsoNormal">Food commodities
      • style="margin: 0cm 0cm 0pt" class="MsoNormal">Kitchen service methods
      • style="margin: 0cm 0cm 0pt" class="MsoNormal">The theory of catering
      • style="margin: 0cm 0cm 0pt" class="MsoNormal">Production techniques

      Method of Assessment

      NVQs are competence-based qualifications that may be gained at College or in industry. Practical skills are continually assessed in the college realistic working environment. Underpinning knowledge is assessed by means of on-line testing. Completed portfolios are assessed by College tutors and submitted to the External Verifier appointed by the Hospitality Awarding Body (HAB).

      Progression

      Candidates can work at their own speed and on successful completion at Level 1, can progress onto Level 2.

      Successful candidates will find that this qualification and the skills acquired during its completion will prove an advantage when applying for posts within the industry and to improved promotion prospects.

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