Are you interested in the catering and hospitality industry? Do you have a passion for food and customer service? Then this Introduction to Culinary Skills could be the perfect match for you. Throughout the course you’ll have the opportunity to investigate the hospitality industry, studying modules in; Menu Planning, Food Safety, Special Diets and Presentation Skills. You’ll also have the opportunity to put your skills to the test with work placement opportunities throughout the duration of your course.
The course will help you develop the cookery and safety skills that you need to work in the catering sector and lead an independent life. You will attend the course for up to five days a week and learn through a mix of lectures and practical sessions.
In addition to practical training, we will also help you to develop the personal and social skills you need to live in the wider community and work with others. You will learn how to set your own goals, live healthily, work as part of a team and prepare for the world of work. You will also improve your maths, English and IT skills, and begin to understand your own rights and responsibilities.
There are no formal entry requirements. A passion for cooking and a basic understanding of the industry is required. Entry will be subject to a satisfactory reference and interview.
Entry decisions will be discretionary at interview. Students will continually be assessed through probation period to ensure they are on the correct level.
How will I be assessed?
The course is studied for 4/5 days a week and is delivered by means of lectures, practical work in our purpose-built training kitchens and research assignments. The course requires some home and self directed study. All students are supported on the course through tutorials with their personal learning tutor and the support team.
What can I do next
Successful completion of this course could allow you to continue onto a Level 2 qualification in Hospitality and Catering or gain a job as a commis chef in a professional kitchen.
- Food safety in catering
- Introduction to kitchen equipment
- Boiling, poaching and steaming
- Baking, roasting and grilling
- Deep frying and shallow frying