Level 1 Qualifications in Culinary Skills

Our Level 1 qualifications in culinary skills are ideal if you have a passion for food and drink. Completing one of these courses is your first step to working in a professional kitchen or restaurant. You will learn all of the basic skills to become a chef, from maintaining a safe place of work to preparing and baking food items. You will get real-world experience working and learning in a professional kitchen and contribute towards providing and managing the canteen services.

Course Details – Level 1 – Award in Introduction to Culinary Skills

Qualification: Award

Subject Area: Hospitality & Catering

Level:1

Age Group: 16-18 and up to 25 with an ECHP

Locations: Greenbank College

What will I study?

If you are new to the industry and want to gain a good basic understanding of catering work in order to succeed in a job or move on to further study.
You’ll cover things like:

Food safety
Health and safety in catering
Healthier foods
Costs and menu planning
Preparing and cooking different foods.

How will I be assessed?

For this qualification you will complete practical demonstrations, assignments and short answer theory examinations

What are the entry requirements?

No formal entry requirement, although it is desirable for applicants to have achieved Entry Level 3 in English and Maths. This qualification forms part of a full Study Programme.

Course Details – Level 1 – Certificate in Culinary Skills

Qualification: Certificate

Subject Area: Hospitality & Catering

Level: 1

Age Group: 16-18 and up to 25 with an EHCP

Locations: Greenbank College

What will I study?

This culinary skills certificate can help you become a chef or progress to a more senior chef’s role. You’ll gain a high standard of cookery skills and have the option to learn other workplace essentials like health and safety in a kitchen.
This qualification is ideal for anyone who works or wants to work as a chef in the catering and hospitality sector. It is ideal for learners coming straight from school who wish to seek a career in this industry.

This qualification is based on the national occupational standards for professional cookery and includes all the required elements to work effectively as a professional chef. Learners must achieve all mandatory units which include:

Food safety
Health & Safety awareness
Food preparation: stewing, braising, poaching, steaming, deep frying, shallow frying,
baking, roasting, grilling, producing paste based goods, fermented dough products

How will I be assessed?

Practical assessment and Theory test papers

What are the entry requirements?

Entry Level 3 English and Maths are required for Level 1 Study Programmes.

What does my Study Programme include?