This course is designed for individuals wishing to enter the hospitality industry where a large number of opportunities and jobs in which practical ability is needed. For example, in bistros, contract catering, pubs, restaurants, hotels, VIP tents and sporting events. The course includes; Practical Cookery, Cookery Theory, Health and Safety, Food Hygiene, Healthy Eating and Special Diets, Supervised Experience Working in the College Restaurant and Kitchens, Customer Relations, Communication Skills, Numerical Skills.
Name: Level 1 Diploma in the Introduction to Professional Cookery Qualification title: Diploma in Introduction to Professional Cookery (QCF) Qualification type: Functional skill Assessment Assessment of practical skill is by observation in kitchen and restaurant sessions. Students keep a record of their work in practical and theory sessions. Help is available in assembling this portfolio evidence. Assignment work is also required for both Professional Cookery and Food and Beverage service qualifications. Written work is kept to a minimum and is designed to suit the needs of individual students. Support is available for students who have difficulties with reading/writing. Awarding Vocational Training Charitable Trust Created 20160704 09:39:25 Updated 20160704 09:39:25
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SWINDON COLLEGE
Further Education
studentservices@swindon.ac.uk
0800 731 2250
http://www.swindon.ac.uk
North Star Avenue Town: SWINDON County:SOUTH WEST ENGLAND
Title: Diploma in Introduction to Professional Cookery (QCF) Qualification: Diploma in Introduction to Professional Cookery (QCF) Classification: Retail and Commercial Enterprise