Level 1 Diploma in Introduction to Professional Cookery
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 Content - What will I learn?
For the qualification you will need to complete 12 Units.
Introduction to the hospitality and catering industry,
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
Am I right for the course?
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.
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
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
You will be trained by professional chefs with many years experience working within a variety of kitchen environments in restaurants, hotels and industrial catering, who will ensure you learn the skills required to ensure employment within the industry.
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.
Successful completion of our Hospitality & Catering courses can lead you onto a higher level course, university or even into employment.
- Butler, Catering/ Restaurant Manager
- Conference and Banqueting Manager
- Hotel Manager
- Hotel Receptionist
- Kitchen Assistant/ Porter
- Kitchen Supervisor/ Manager
- Sommelier/ Wine Waiter
- Waiter/ Waitress '
This is where the stars of the future are going to train.' – Becky Alexander – Local Food Critic
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.
In need of more advice?
Contact our Admissions team to find out more about student fees and how they might apply to you.
Other courses you may be interested in
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Studying at Oaklands is about finding out what you enjoy learning, with a huge range of courses including A Levels, BTECs and Apprenticeships our students are given the opportunity to make their own academic choices, and thrive in a subject they enjoy.