Intermediate Diploma in Culinary Skills & Hospitality
What entry requirements do I need?
You will need a minimum of: 4 GCSE's A*-D or Equivalent Qualification
What will I learn?
If you want to build and strengthen your skills required for working in a professional kitchen, and you are progressing from the Level 1 qualification then this course is perfect for you.
You will study, in detail, a range of topics including:
- Food safety in catering
- Health and safety in catering and hospitality
- Healthier foods and special diets
- Catering operations, costs and menu planning
- Preparing and cooking: stocks, soups and sauces; fruit & vegetables; meat and offal; poultry, fish and shellfish; rice, pasta, grains and egg dishes; cold desserts and puddings; paste products; biscuit, cake and sponge products and fermented dough products.
- Menu Knowledge, design and resources
- Handling payments and maintaining the payment point
You will be building on your basic skills and experience as a chef and begin to develop skills in hospitality and will help you to find employment and secure a more senior role.
The course is very hands-on and will build your skills, knowledge and confidence and prepare you for Level 3 study or employment.
70% practical, 20% coursework and 10% exams. Assessment is through synoptic testing, written papers and project work throughout the course.
What could I progress on to?
Progress onto a level 3 qualification, or apply to work fulltime in the Industry in a commis position.
On completion of the course you can start your career in the industry as a Commis chef, working as Bar staff, Waiting staff or in a hotel as a Housekeeper
Uniform is required for this course and will cost approximately £220 and allow £30 for trips and visits.
Additional Course Details for 17/18
Course code 3803 Course name Intermediate Study Programme in Professional Cookery & Hospitality Campus Station Plaza Study mode Full-Time Start date 11/09/17 Duration 36 week (s)