Level 1 NVQ Certificate in Hospitality – Food Preparation and Cooking
Course content
Mandatory units
This course covers all the basic duties needed to work in a commercial kitchen. Units include:
- Develop and contribute to good working relationships
- Maintain a safe working environment
- Maintain hygiene in storage preparation and cooking
- Prepare vegetables
- Cook vegetables
- Prepare and cook meat and poultry
- Prepare and cook pasta
- Prepare and cook rice
- Prepare hot and cold sandwiches
- Cook and finish basic bread and dough products
Who is the course for?
The course is designed for learners with an interest in working in the hospitality and catering industry.
Assessment method
- Written assessment for every unit
Entry requirements
Functional Skills in English and Maths at Entry Level 3 or above.
Future opportunities / career options
Progression to Level 2 NVQ Diploma in Professional Cookery.
When the course is run?
Daytime, 2 days per week (9am-4pm). 36 weeks per year.
How much does it cost?
Learners under the age of 18 are exempt from paying course fees.
For learners aged 18 plus, the cost of the course is £500. However, there are some exemptions. Please visit the Money Matters page for further details.
