Course content

This course covers all the basic duties to become a chef, from maintaining a safe place of work to preparing and baking food items; students are taught the fundamentals about catering and are assessed over 9 units:

• Maintain a safe, hygienic and secure working environment
• Contribute to effective teamwork
• Maintain food safety when storing, preparing and cooking food
• Prepare vegetables
• Cook vegetables
• Prepare and cook meat and poultry
• Prepare and cook pasta
• Prepare and cook rice
• Cook and finish simple bread and dough products

Who is the course for?

People aged 16 – 18

People aged up to 24 who declare a disability and have an EHC Plan

Adults aged 19+

The course is designed for those learners who have an interest in working in the hospitality and catering industry the qualification is designed to develop practical skills and an understanding of the hospitality and catering industry.

Assessment method

There will be 9 theoretical assessments under exam conditions throughout the course, and on-going practical assessments throughout the year. All theory and practical assessments must be successfully completed to achieve the full qualification.

Entry requirements

Students are required to have or are working towards an English and Maths qualification at Entry 3.

Future opportunities / career options

Progression is to Level 2 Diploma in Professional Cooking.

When is the course run?

Monday and Tuesday 9am – 4pm OR Thursday and Friday 9am – 4pm

Course Fees

Courses are free for all students aged 16 – 18 (or up to 24 if you declare a disability and have an Education, Health & Care Plan).

For people aged 19+ there will be a course fee. You may be eligible for fee remission. Call 0151 733 7255 for details.

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