Professional Catering NVQ / VRQ Levels 1 & 2
NVQ
In Broadstairs
Description
-
Type
NVQ
-
Location
Broadstairs
-
Start date
Different dates available
This course is intended for those students who wish to undertake a comprehensive programme of study that will enable them to become chefs or food service personnel within the Hotel & Catering industry. It is an ideal course for both school leavers as well as mature students wishing to change careers.
Important information
Government funding available
Facilities
Location
Start date
Start date
About this course
Level1:College interview. Essential skills Screening. Level2:College interview. Essential skills Screening. Both Level require a satisfactory school report or references.
Reviews
Subjects
- Personnel
- Catering
- Food Hygiene
- Food Handling
- Food Preparation
- Food Service
- School
- Industry
Course programme
Course Overview
This course is intended for those students who wish to undertake a comprehensive programme of study that will enable them to become chefs or food service personnel within the Hotel & Catering industry. It is an ideal course for both school leavers as well as mature students wishing to change careers.
Course Structure
The Professional Catering course is offered over a period of two years. Successful candidates will gain 2 NVQ qualifications at Level 1 in their first year, a food service and food preparation qualification at Level 2 at the end of the second year. There is an option to progress to a Level 3 qualification in year 3. Emphasis throughout the course is on practical work within the realistic environments provided by the College kitchens, restaurant and bar. The programme of study includes the following topics:
Qualification Aims
Possible progression onto NVQ & VRQ Level 3 supervisory qualifications in Advanced Craft within the college.
Qualifying students may access Higher Education or go direct into industry asa section head, Commis Chef, waiter, bar person, steward, butler, footman, trainee baker & confectioner or retail trainees. Opportunities also exist with International Cruise and Ferry operators and Airlinecatering, together with opportunities to work abroad in hotels and restaurantsand in the Armed Forces.
Assessments/Examinations
There are no final examinations as assessment is based on your ability to do the job for the NVQ qualifications. The VRQ involves 3 synoptic assessments. Once you are competent, an assessor will observe you working and check that things are done correctly. There are regular knowledge question papers to assess level of knowledge. The assessor will normally be your College Tutor.
Formal qualifications gained:
- City& Guilds NVQ in Hospitality Levels1 & 2
- City and Guilds VRQ in Professional Cookery Levels 1 & 2
Cost / Equipment
Chef's whites
Knives
Protective footwear
Food service uniform
Total cost for the above
approx £310
Students are expected to buy a number of textbooks in support of the course at an approximate cost of£60.
Dependant on the mode of study, a commodities voluntary donation of approximately£270 per annum will entitles students to a two-course luncheon in the College Refectory.
Help with essential equipment costs may be available to students who experience financial difficulties.
If you are 19 years ofage or over at the start of the course, the tuition fee's (amount to be confirmed) are payable
Start Date
September 2010
Professional Catering NVQ / VRQ Levels 1 & 2