Course Guide 2017-18
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LEVEL 2<br />
DIPLOMA IN FOOD<br />
& BEVERAGE SERVICE<br />
AGE: 16+ TYPE: FT DURATION: 1 YEAR<br />
H<br />
This course will enable you to work in the<br />
food and beverage service industry. There<br />
is a focus on learning about good service,<br />
communication skills and serving food and<br />
beverage to industry standards. You will<br />
hone your skills whilst working in the College<br />
restaurant preparing and serving drinks to<br />
industry standards.<br />
UNITS<br />
»»<br />
Food Safety in Catering<br />
»»<br />
Health & Safety in Catering & Hospitality<br />
»»<br />
Legislation in Food & Beverage Service<br />
»»<br />
Menu Knowledge & Design<br />
»»<br />
Principles of Beverage Product Knowledge<br />
»»<br />
Service of Hot Beverages<br />
»»<br />
Food & Beverage Service Skills<br />
»»<br />
Handling Payment<br />
»»<br />
Principles of Customer Service<br />
»»<br />
Developing Skills for Employment<br />
ASSESSMENT METHOD<br />
»»<br />
Practical assessments<br />
»»<br />
Written assignments<br />
ENTRY REQUIREMENTS<br />
»»<br />
GCSEs grade A*—C in English and Maths<br />
»»<br />
(If you are 16—<strong>18</strong> and you do not have English<br />
and Maths<br />
A*—C you will continue to study both at<br />
college)<br />
»»<br />
Minimum Entry Level 3 English and Maths<br />
PROGRESSION<br />
»»<br />
NVQ Diploma Level 3<br />
»»<br />
Employment in the hospitality industry<br />
»»<br />
Advanced Apprenticeship in Food<br />
& Beverage Services<br />
LEVEL 2<br />
DIPLOMA IN<br />
INTRODUCTION TO<br />
PROFESSIONAL<br />
COOKERY<br />
AGE: 16+ TYPE: FT DURATION: 1 YEAR<br />
H<br />
S<br />
This course is for you if you want to work in<br />
the hospitality industry as a commis chef,<br />
first chef and progress to chef de partie. You<br />
will gain a high standard of cookery skills<br />
and workplace essentials including healthy<br />
eating and using kitchen equipment. There<br />
will be work experience and skills days with<br />
employers as part of this course.<br />
UNITS<br />
»»<br />
Prepare & Cook Food by Various Methods<br />
»»<br />
Cold Food Preparation<br />
»»<br />
Food Safety in Catering<br />
»»<br />
Introduction to Employability in the Catering &<br />
Hospitality Industry<br />
ASSESSMENT METHOD<br />
»»<br />
Practical assessments<br />
»»<br />
Written assignments<br />
ENTRY REQUIREMENTS<br />
»»<br />
GCSEs grade A*—C in English or Maths<br />
»»<br />
Minimum Entry Level 3 English and Maths<br />
PROGRESSION/WHAT NEXT<br />
»»<br />
Level 2 NVQ Diploma in Professional Cookery<br />
»»<br />
Level 2 Diploma in Culinary Skills<br />
»»<br />
Level 2 Diploma in Professional Food &<br />
Beverage<br />
»»<br />
Employment in the hospitality industry<br />
DID YOU<br />
KNOW<br />
LEVEL 2<br />
NVQ DIPLOMA IN<br />
PROFESSIONAL<br />
COOKERY<br />
AGE: 16+ TYPE: FT DURATION: 1 YEAR<br />
H<br />
S<br />
This course will enable you to create meals<br />
in a professional working restaurant. Regular<br />
practical sessions will enhance your skills<br />
and working in the College restaurant will<br />
provide you with a real insight into the<br />
hospitality industry.<br />
UNITS<br />
»»<br />
Maintain a safe, hygienic & secure working<br />
environment<br />
»»<br />
Maintain, handle & clean knives<br />
»»<br />
Work effectively as part of a hospitality team<br />
»»<br />
Food Safety<br />
»»<br />
Prepare & cook meat, poultry & vegetables for<br />
basic dishes<br />
»»<br />
Prepare & cook basic soups & hot sauces<br />
»»<br />
Prepare & cook basic rice & pasta dishes<br />
ASSESSMENT METHOD<br />
»»<br />
Portfolio<br />
»»<br />
Practical assessments<br />
»»<br />
Exams<br />
ENTRY REQUIREMENTS<br />
»»<br />
Level 1 Professional Cookery qualification<br />
»»<br />
Minimum Entry Level 3 English and Maths<br />
PROGRESSION/WHAT NEXT<br />
»»<br />
Level 3 Professional Chef Qualification<br />
»»<br />
Employment as a trainee commis chef<br />
»»<br />
Advanced Apprenticeship<br />
IN WEST LONDON THERE ARE CURRENTLY 55,244 KITCHEN AND<br />
CATERING ASSISTANTS EMPLOYED, AND THIS IS EXPECTED TO<br />
INCREASE BY 5.9% OVER THE NEXT FOUR YEARS<br />
Find out more at wlc.ac.uk/hospitalityandcatering<br />
HOSPITALITY & CATERING 147
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