Level 1 Diploma in Introduction to Professional Cookery

Hospitality and Catering

This course is designed for those students who wish to gain a solid grounding in the practical cooking, preparation and serving skills required to become a chef or work in a self service restaurant. You will learn about ingredients and how to prepare, cook and present meat, fish, vegetables, pasta and rice dishes. You will learn the importance of hygiene and nutrition and compatibility of flavours. You will also be introduced to health and safety and food hygiene procedures.


  • Course code:


  • Subject area:


  • Duration:

    1 Year

  • Venue:

    St Albans Campus

  • Start dates:


  • Fees*:


  • Awarding body:

    City & Guilds of London Institute

About the department

The dynamic and fast paced catering & hospitality industry employs over two million people.

We serve up a wide choice of tasty courses for the hospitality and catering industry. A full-time course of specialist vocational study could lead you into a career with exciting and challenging prospects, with opportunities at all levels.

Our Hospitality & Catering Department comprises a group of teaching staff with an extensive range of excellent industry experience, including working in Michelin rated establishments, Directors Dining Rooms and five star hotels.

Important Course Information

What are the Course Requirements?

Three GCSEs with 3 points or at grade D or above are required. Enthusiasm and a real interest in preparing, cooking food and a willingness to learn. 95% attendance is required to achieve the qualification. Students will need uniform and basic equipment/books, the total cost of which is in the region of 150 pounds plus material costs of 130 pounds which covers food and trips etc

Do you have an interest in cooking? Do you enjoy working with your hands? Are you interested in helping people? If you can answer YES to these questions this is the course for you. Formal entry requirements of 2 GCSEs at D or above, a willingness to learn and an interest in cooking plus good dexterity skills.

For the qualification you will need to complete 12 Units. Modules include: Introduction to the hospitality and catering industry, Food safety, Health and Safety awareness, Introduction to healthier food and diets, Introduction to kitchen equipment, Prepare and cook food by boiling, poaching, steaming, stewing, braising, baking, roasting, grilling and frying, Regeneration of pre-prepared foods and Cold food preparation

The VRQ requires you to complete 12 units of competence. You will be continually assessed within the practical kitchen environment. You will also need to produce a portfolio of evidence. There are also short knowledge tests for each unit, all of which need to be undertaken under test conditions. There are formal practice exams for the VRQ.

NCFE Basic Pastry level 1 CIEH Level 2 Food Safety Functional Skills - English and Maths

On successful completion of this course you can progress onto an VRQ Diploma in Professional Cookery with ABC level 2 Certificate in General Patisserie and Confectionery or NVQ Level 2 in Professional Cookery or NVQ Level 2 Multi-skilled Hospitality or enter employment at operative level as a chef or within food service area.


Interested in this course? Get in touch today


  • 16-18 years old, no tuition fees apply to Full Time courses and fees subject to confirmation. Additional costs applicable to BHS courses.
  • For all two year courses fees shown above are per year.
  • Aged 19+ and planning to take a level 3 or above a different fee may apply. You may be eligible for an Advanced Learning Loan.
  • All HE courses (full and part time) are subject to tuition fees.