What the course leads to
What courses can I do after this?
On successful completion of this course you could progress onto Higher Education or full-time employment.
What jobs can I get?
You will be required to purchase a course related book to support your learning. (approx cost £30.00, to be advised on interview)
What do I need to apply
To do this course you should have...
You will require a minimum of 5 GCSEs at grades 9-4 (A*- C) including English and maths grades, or have achieved a Level 2 Functional Skill in English and maths. Additionally the successful completion of a relevant Level 2 industry related qualification in Food Preparation & Cooking.
What about work experience?
As part of this study program, every learner is expected to carry out 30hours work experience in an establishment related to this qualification.
Course costs
| Course Code | Start Date | Costs 16-18 | Costs 19-23 (with concessions) | Costs 19+ (no concessions) | |
|---|---|---|---|---|---|
| BP02103 | 23/09/2024 | £160.00 | £1500.00 | £1500.00 | |
| There is an Advanced Learner Loan available for this course. | |||||
* Please note fees are subject to change.
Costs
NB - If you leave after the first four weeks, you will be liable to pay the full fees for the remainder of the academic year. You are also liable to repay any assisted funding you have recieved (This includes any uniform/travel assistance)
Associated Costs
THESE WILL BE UPDATED NEARER THE START OF THE COURSE.
Click here to download the current expected uniform list If you already have a kit, the minimum requirement is a College logo jacket, and the small blue-checked trousers.
For progressing students there is a Top Up Uniform list for replacement/additional items
Course content
Course Content
Units you will study include:
- The principles of food safety supervision for Catering
- Supervision skills in the professional kitchen
- Cook & finish complex vegetable and vegetarian dishes
- Prep, Cook & finish complex meat dishes
- Prep, Cook & finish complex poultry dishes
- Prep, Cook & finish complex fish & shellfish dishes
(Units are subject to change)
More info
Start Day/Time
Hours to be confirmed in September at enrolment
Duration
Attendance
Level
Qualification Name
Awarding Body
Curriculum Area
More about the course
This course is intensive and requires dedication. You may be required to attend additional course related trips/ seminars that are outside the normal course hours. (suficient notice will be given as appropriate)
Subject to your progression, you may be required to attend more developmental sessions to ensure you succeed.
'Active research' will be required to support your learning.