Food Preparation and Cooking

Level 1

This is a competence-based course designed to develop confidence and basic cooking skills in the kitchen area.

Course content:

  • Cleaning area and equipment
  • Handling knives
  • Hygiene in food storage and cooking
  • Preparing, frying and baking food
  • Preparing, boiling, poaching and steaming food
  • Preparing fruit and vegetables

Level 2

On this course you will learn many craft skills and take on a more responsible role in the kitchen.

Course content:

  • Meat, poultry and fish dishes
  • Hot and cold sauces
  • Soups
  • Vegetable and salads
  • Hot and cold desserts
  • Dough products (bread)

City and Guilds Entry Level 3

This course is aimed at candidates who have an interest in the Hospitality and Catering Industry. Candidates will develop knowledge and practical skills which provide a natural progression towards further National Vocational Studies.

Course content:

The course consists of a variety of mandatory and optional units:

Mandatory units:

  • Introduction to the hospitality and catering industry
  • Health, safety and hygiene
  • Communication at work
  • Working relationships

Optional units:

  • Housekeeping
  • Food and drink service
  • Counter service
  • Food preparation and cooking

City and Guilds Entry Level 3

This is a flexible course and excellent career links are available with both local and national industry.

Qualifications Include:

Multi-skilled Hospitality Level 1—You will work in realistic working environments within the kitchen areas gaining experience in various areas of the hospitality industry. Candidates should complete the Entry level certificate in Hospitality and Catering skills prior to this course.

Professional Cookery—Levels 2-3 where you will work in realistic working environments within the Patisserie/bakery, larder and production kitchens producing a variety of food to high industry standards.

Food and Drink Service—Level 2 where you will have the opportunity to work in the following realistic working environments within the College restaurant, café, refectory and shop serving customers, enabling students to acquire a range of high standard service skills.

Hospitality Supervision—Level 3 where you will work at supervisory level with the opportunity to work in local industry on placement and within all our realistic working environments.

Professional Cookery—Level 3 Where you will work within our realistic working environments within the Patisserie, Bakery, Larder and Production kitchens producing a variety of food to high Industry standards.

As part of the NVQ programme, students will have the opportunity to access a variety of subjects and areas:

  • Organised industrial trips
  • Competition work in conjunction with South Yorkshire CoVE
  • Work placements—local or national
  • Fine food evenings (produced by our students)
  • Food hygiene—Basic, Intermediate and Advanced
  • Competition work in conjunction with South Yorkshire CoVE
  • Health and safety
  • Key Skills/Basic Skills

Additional courses:

  • Year 1 ABC Pastry skills
  • Year 2 ABC Pan Asian cookery/WSET Foundation Certificate in wine