Course may be subject to change.
This qualification will prepare you for a career within the catering and hospitality industry or for progression to higher education. You will be constantly challenged by our experienced lecturers to produce practical work of a very high professional and commercial standard.
You will gain knowledge and skills through involvement in the operation of our commercial restaurant, which sets high standards of customer service and delivers excellent food to members of the public, you will also study how to prepare, cook and finish various complex dishes, 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.
Entry Criteria
In order to access this course, you must hold a Level 2 qualification in Professional Cookery. Alternatively, it may be possible to access the course with two years relevant industrial experience in catering.
Kits & Uniforms
Additional Costs
You will be required to purchase the following, from Russums, cost to be confirmed
- Kitchen uniform
- Restaurant uniform
- Knives.
And: [[[Level 3 Practical Cookery book ~
The catering department arrange local, national and international competitions and 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 qualifications or contactable references and work history.
Study Aims
This course will provide you with the skills and knowledge needed to work within the hospitality industry.
You will have the opportunity to gain valuable work experience in a professional environment.
You will develop a thorough understanding of the role, and expectations of potential future employers.
On successful completion of this qualification, learners you will be equipped with the skills to progress into employment or a higher level of study.
Modules Studied
You will study the following modules: Skills session recipe book. Unit 302 The principles of food safety supervision for catering. Unit 870 Supervisory skills in the hospitality industry. Unit 871 Exploring gastronomy. Unit 872 Advanced skills and techniques is producing vegetable and vegetarian dishes. Unit 873 Advanced skills and techniques in producing meat dishes. Unit 874 Advanced skills and techniques in poultry and game dishes. Unit 875 Advanced skills and techniques in producing fish and shellfish. Unit 863 Food product development
Times of Delivery
[Monday - Friday times TBC
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 complete 9 units which cover theory knowledge, assignment based and practical tests. You will build an portfolio of evidence.
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. Taking part in skills competitions will push you to challenge yourself and go beyond the normal expectations of your training programme. We also participate in many local and national competitions.
You will further your skills, build your confidence and develop your employability skills.
You will be offered the opportunity to be inspired by guest speakers, and go on a range of one day educational visits and competitions. These could include:
- Radisson Blue Hotel Durham
- Durham University
- DH1 Restaurant
- Local Durham Restaurants
- Major International
- NECTA.
The above organisations help through delivery and invigilating of the main programme and competition.
Placement
You will complete a placement and partake in vocational work experience at kitchens and restaurants within the local area or a block placement out of the area.
You will gain an insight into higher standards within hospitality and catering, and 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, pastry chef, hotel manager or restaurant manager.
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 a Level 4 in Hospitality Management at New College Durham, or a relevant programme at university, an apprenticeship or into full-time employment.
You could become a member of the Institute of Hospitality.
