What You Will Study
The qualification consists of four mandatory Units:
- Maintenance of a safe, hygienic and secure working environment
- Working effectively as part of a hospitality team
- Maintain food safety when storing, preparing and cooking food
- Maintain, handle and clean knives
Optional units include:
- Prepare, cook and finish fish for basic dishes
- Prepare, cook and finish meat for basic dishes
- Prepare, cook and finish poultry for basic dishes
- Prepare, cook and finish vegetables for basic dishes
- Prepare, cook and finish basic bread and dough products
- Prepare, cook and finish basic pastry products
- Prepare, cook and finish basic cold and hot desserts
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Attendance Expectations
One day per week in college.
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How You Will Be Assessed
As part of this qualification you are required to produce a portfolio of evidence. A portfolio will confirm the knowledge, understanding and skills that you have learnt. Your assessor will provide guidance on how to complete the portfolio of evidence and how to show practical achievement and understanding of the knowledge required to successfully complete this qualification.
Evidence in the portfolio may take the following forms:
- Observed work
- Witness statements
- Written questions
- Oral questions
- Written workbooks
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Entry Requirements
No formal qualifications are required, industry experience can be helpful.
A pre-entry interview will be required and will assess your ability to manage the course.
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Fee Information
These fees relate to 2024/25:
£1,280
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Further Study
On completion of this qualification you may choose to undertake further study.
Qualifications you could progress to include:
C&G Level 3 NVQ Diploma in Professional Cookery
