Course may be subject to change.
This introductory course for professional cookery will prepare you for further study.
You will gain knowledge and skills in areas such as how to prepare, cook and finish various basic dishes with the emphasis being on cooking methods, how to maintain the health, hygiene, safety and security of the working environment, how to maintain food safety when storing, preparing and cooking food and food service, and identifying kitchen equipment.
You will also be involved in the operation of our commercial restaurant, which sets high standards of customer service and delivers excellent food to members of the public.
Entry Criteria
In order to access this course, you must possess four GCSEs at grade 3 or above (or equivalent).
Alternatively, it may be possible to enter the course with two years relevant industrial experience in hospitality and catering.
Kits & Uniforms
Additional Costs
You will be required to buy a kitchen/restaurant uniform and knives from the College’s supplier, Russums; this will cost approximately £220.
It is advised that you purchase the Level 1 Practical Cookery book at approx £30.99; this can be purchased online via Russums or through the College’s media shop.
The catering department arrange local, national and international trips which will come at an additional cost.
What are the next steps?
You will meet with a course tutor for an informal chat and to see the facilities.
Please bring evidence of your relevant industry qualifications or contactable references and work history.
Study Aims
This course offers you an introduction to the hospitality and catering industry. It will provide you with multiple opportunities to investigate a range of areas of study. You will develop an in-depth knowledge and understanding of the skills required for progression into employment or a higher level of study.
Modules Studied
The following units and elements are mandatory:
- Introduction to the Catering & Hospitality Industry
- Food Safety
- Health & Safety in the Catering & Hospitality Industry
- Healthy Eating and Special Diets
- Introduction to Kitchen Equipment
- Boiling, poaching and steaming
- Stewing and braising
- Roasting, baking and grilling
- Deep and shallow frying
- Regeneration of pre-prepared foods
- Cold Food Production
- Synoptic Craft Assessments.
You will develop the skills to make the following dishes:
- Puree soup with croutons
- Roast poultry with sauce
- Poached or stewed fruit with biscuit
- Baked bread and dough products
- Fish and chips and stir fry
- Canapés and compound salad
- Five savoury dishes (in 3 hours)
- Three baked products (in 3 hours).]
Times of Delivery
Monday-Friday
Any times indicated are based on current courses and may be subject to change in future years. Full timetables will be confirmed at the start of each course.
Teaching and Assessment
You will be assessed using the following methods:
- Group assessment
- Food safety assessment (multi-choice)
- Observational assessment
- Written assessments.
Exams will include:
- 6 x B Craft assessments (cookery tests)
- 2 x C Craft assessments (cookery tests)
- 6 x short answer question papers.
Industry Links
Our hospitality and catering department hosts an annual national competition, in association with the Craft Guild of Chefs which is sponsored by Major International.
You will be offered the opportunity to be inspired by guest speakers, and go on a range of one day educational visits. These could include:
- Durham Marriott Royal County Hotel
- Radisson Blue Hotel Durham
- Durham University
- Major International
- NECTA.
The above organisations help through delivery and invigilating of the main program and competition.
Maths and English
All learners will complete maths & English through their main study program. Learners who do not achieve the required GCSE results will be required to attend the relevant GCSE study program for maths and/or English.
Placement
You will complete a ten day placement at a relevant industry placement, this may be in Durham or at a placement closer to your home if one is available. The practical nature of the course means you will also gain experiences working in the training kitchen at the College, and kitchens and restaurants at the higher end of the market within Durham.
You will be encouraged to push yourself and gain the most out of any work placements. It has been known for employers to follow up this trial period with an employment offer.
What else?
Careers could include a sous chef or pastry chef.
If you want to know more about food standards, Click Here.
You can find out how to make it into baking by visiting the Craft Bakers Association website.
You could progress to Level 2 in a relevant area.
You could become a member of the Institute of Hospitality.
