About this course
From pasta to poultry to puddings, this course meets the needs of students who want to work - or may already work - in the catering and hospitality sectors. This is very much a hands-on, practical course, but it also includes essential theory for success in the workplace. It covers in depth all the basic cookery skills and techniques, the underpinning principles of cookery, and current industry practice. It provides students with the opportunity to progress onto higher-level study or to enter employment with a nationally-recognised qualification.
- 4 GCSEs at grade D or E (preferably including English and Maths) or Level 1 qualification in a related subject.
Note: Life experience will also be taken into account when considering applications from mature students.
- A genuine interest in the subject is essential.
- In addition two satisfactory references are required.