This course provides the opportunity to develop Professional Food Preparation and Food and Drink service techniques to a competent level that is required within the Hospitality and Catering industry and offers the prospect of progression onto the Advanced Diploma in Hospitality and Catering. The course will suit those who have completed the Foundation Diploma level 1 or Intermediate level 2 Multiskilled programmes and wish to develop your skills and knowledge further. For direct entry you must be able to demonstrate previous experience and knowledge. It follows a modular format, enabling students to study the areas of most interest to them with key skills being integrated into the programme. If all qualification titles are achieved to the correct level a Diploma will be issued. This course is also available in the workplace. Please enquire for further details.

Course Content:

The course will help you to develop the skills learned from our other NVQ programmes. You will build on the practical knowledge and skills to be able to work in a competent manner within a professional catering environment. It is a modular qualification, subjects covered include:

• Safe and Hygienic working environment
• Effective team work
• Security
• Stock control

Preparation and cooking of:

• Meat dishes
• Poultry dishes
• Fish dishes
• Soups
• Sauces
• Vegetables
• Desserts
• Pastry dishes

Food and Drink service:

• Counter service
• Restaurant service
• Wine and bottled drink service
• Positive impressions of yourself

Vocational Relevance:

A career in hospitality and catering profession.

Awarding body:

The Hospitality Awarding Body (HAB). Further information regarding all HAB qualifications, including this course, can be found at www.hab.org.uk.

Work Experience / Practical Experience:

Learners will be expected to gain work experience in line with the level of qualification they are undertaking. This can be set up by yourselves or with the help of your tutor.

Attendance Requirements:

Full-time programme with evening sessions in Gallery restaurant.

 

 

Entry Requirements:

Applicants should have one of the following:

• At least four GCSEs at grade C or above to include Maths and English language
• NVQ Level 1 Food Preparation and NVQ Level 1 Food
& Drink
• NVQ Level 2 Hospitality Multi skilled
• Relevant industry experience
• Applications from mature students will be considered individually

Entry Process:

All applicants will be invited to an interview with the tutor, allowing you to find out more and check that the course is the best option for you. Interviews normally take place between January and September of the year in which the course starts.

 

 

Assessment:

Assessments will take place in the college and the workplace. Candidates will be assessed using a diverse range of methods including questioning, project work, role-play and evidence from practical work. There are formal examinations to test understanding of unit input. Assignments will be set to form the basis of key skill portfolios with end tests if not exempt through prior GCSE qualification grades.

 

 

Progression Routes:

Professional Food Preparation and Cooking Level 3.

Career Options:

Employment at commis chef or trainee supervisor level.

Fees

Year	Description	Under 19	Over 19 & on benefits	Over 19	Overseas
10/11	Tuition	£0.00	£0.00	£800.00	£4,500.00
10/11	Material	£65.00	£65.00	£65.00	£65.00
10/11	Exams	£0.00	£0.00
10/11	Trips
10/11	Kit

Fees subject to change please enquire on application. For courses lasting more than one year, please note that the fees given above are for the first year only. Similar fees will be due for each subsequent year of the course and will be subject to an inflationary increase on the first year fees.

Sessions

Year	Full or Part-time	Level	Start date	End date	Day	Start time	End time
10/11	FT		13/9/2010	1/7/2011		N/A	N/A

Disclaimer:

This course information sheet describes courses and services offered by West Kent College. Although great care has been taken in its compilation, it is for guidance only and does not form part of a contract with any individual and/or organisation. West Kent College will take reasonable steps to provide courses and services in the manner described but reserves the right to modify or withdraw any courses or services. Some courses may not run if the College receives an insufficient number of enrolments. Please note that the fee and session information given above only applies to the academic year specified and is subject to change for subsequent years.