Course Guide 2017-18

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LEVEL 3 NVQ DIPLOMA IN PROFESSIONAL COOKERY AGE: 16+ TYPE: FT / PT DURATION: 1 YEAR LEVEL 2 CERTIFICATE IN PÂTISSERIE & CONFECTIONERY AGE: 19+ TYPE: PT DURATION: <strong>18</strong> WEEKS LEVEL 3 CERTIFICATE IN GENERAL PÂTISSERIE & CONFECTIONERY AGE: 19+ TYPE: PT DURATION: 1 YEAR H S This course is ideal for those who already have Level 2 or already work in the hospitality industry. Supervising skills will play a large role in this course as you will be required to complete duties in the kitchen that demonstrate your team leadership. You will prepare more complex dishes using a wide range of skills. UNITS »» Maintain food safety when storing, preparing & cooking food »» Develop productive working relationships with colleagues »» Maintain a safe, hygienic & secure working environment »» Prepare shellfish, meat & poultry for complex dishes »» Cook & finish basic complex meat, shellfish, poultry & vegetable dishes »» Prepare, cook & finish complex hot sauces, soup & fresh pasta dishes ASSESSMENT METHOD »» Practical assessments »» Exams ENTRY REQUIREMENTS »» GCSEs grade A*—C in English and Maths »» (If you are 16—<strong>18</strong> and you do not have English and Maths A*—C you will continue to study both at college) »» Level 2 Professional Cookery »» Minimum Entry Level 3 English and Maths PROGRESSION/WHAT NEXT »» Foundation Degree in Culinary Arts Employment as a Sous Chef, Senior Chef de Partie or Head Chef H This course aims to provide you with knowledge and understanding of pâtisserie and confectionery. The course will give you the opportunity to practice developing the specialist skills required to work in a bakery or a pâtisserie. Ideal for professional chefs who wish to develop their pastry skills. UNITS »» Hot & Cold Desserts »» Sponges & Biscuits »» Pates (Pastry) »» Bread and Dough ASSESSMENT METHOD »» Practical assessments »» Written assignments ENTRY REQUIREMENTS »» No formal entry requirements PROGRESSION/WHAT NEXT »» Level 3 Diploma in Advanced Pâtisserie »» Employment as a Pastry Chef at commis level DID YOU KNOW H This qualification covers all the pâtisserie and confectionary practical skills and knowledge required for you to take the next steps in your career in the hospitality industry. This course is designed to suit students who wish to enhance their technical skills in pâtisserie and confectionery. UNITS »» Supervisory Skills in the Hospitality Industry »» Supervising Food Safety in Catering »» Practical Gastronomy »» Produce Fermented Dough and Batter Products »» Produce Petits Fours »» Produce Paste Products »» Produce Hot, Cold & Frozen Desserts »» Produce Biscuits, Cakes & Sponges »» Produce Display Pieces & Decorative items ASSESSMENT METHOD »» Practical assessments »» Written assignments ENTRY REQUIREMENTS »» Minimum Entry Level 3 English and Maths PROGRESSION/WHAT NEXT »» Employment in the hospitality industry THE AVERAGE SALARY FOR A RESTAURANT MANAGER IS £22,000 PER ANNUM 148 HOSPITALITY & CATERING ACTON | EALING | HAMMERSMITH | SOUTHALL
LEVEL 2 APPRENTICESHIP IN FRONT OF HOUSE LEVEL 2 & 3 APPRENTICESHIP IN PROFESSIONAL COOKERY LEVEL 2 APPRENTICESHIP HOSPITALITY & SUPERVISION Refer to our Apprenticeship section on page 58 Refer to wlc.ac.uk for a full list of our part time and short courses including: LEVEL 2 AWARD IN FOOD SAFETY IN CATERING LEVEL 1 DECORATING CAKES & BISCUITS LEVEL 2 AWARD INBARISTA SKILLS Entry 3 INTRODUCTION TO THE HOSPITALITY INDUSTRY Find out more at wlc.ac.uk/hospitalityandcatering HOSPITALITY & CATERING 149
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COURSE GUIDE 2017-18 STUDY AT ACTON
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As a student at Ealing, Hammersmith
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5 STUDY PROGRAMMES You will be assi
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STUDY PROGRAMMES OUR AIM IS TO PROV
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“THE COLLEGE GAVE ME A SAFE PLACE
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9 10 12 13 14 8 11 15 16 8 JAMAL MA
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Qualifications Entry requirements*
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ACTON CONSTRUCTION & STEM CENTRE Mi
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COURSES Apprenticeships Page 58 Bui
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EALING GREEN COLLEGE The Green, Eal
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COURSES A Levels Page 30 Applied Sc
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HAMMERSMITH & FULHAM COLLEGE Gliddo
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WORK EXPERIENCE HUB Students can lo
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SOUTHALL COMMUNITY COLLEGE Beaconsf
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COURSES Building & Construction Pag
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68.7% PASS RATE A LEVELS A LEVELS 3
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CHOOSE THE COURSE FOR YOU: COURSE L
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A LEVEL CHEMISTRY A LEVEL ECONOMICS
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A LEVEL FURTHER MATHEMATICS A LEVEL
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A LEVEL PHOTOGRAPHY A LEVEL PHYSICS
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A LEVEL SOCIOLOGY AGE: 16+ TYPE: FT
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79.1% PASS RATE ACCESS TO HIGHER ED
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LEVEL 3 ACCESS TO HE DIPLOMA IN ENG
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LEVEL 3 ACCESS TO HE DIPLOMA IN NUR
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96.8% PASS RATE APPLIED SCIENCE Bio
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CAREER PATHS INCLUDE: CHOOSE THE CO
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LEVEL 3 DIPLOMA IN APPLIED SCIENCE
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LEVEL 3 EXTENDED DIPLOMA IN APPLIED
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APPRENTICESHIPS Find out more at wl
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WHY BECOME AN APPRENTICE? Studying
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Find out more at wlc.ac.uk/apprenti
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LEVEL 3 HOSPITALITY SUPERVISION & L
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LEVEL 2 SITE CARPENTRY AGE: 16+ TYP
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98.4% PASS RATE ART, DESIGN AND CRE
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Find out more at wlc.ac.uk/artandde
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LEVEL 4/5 HNC/HND IN GRAPHIC DESIGN
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LEVEL 3 90 CREDIT/EXTENDED DIPLOMA
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99.3% PASS RATE BUILDING AND CONSTR
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Find out more at wlc.ac.uk/building
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LEVEL 3 DIPLOMA IN SITE CARPENTRY A
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LEVEL 2 DIPLOMA IN PLUMBING STUDIES
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84.8% PASS RATE BUSINESS Accountant
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Find out more at wlc.ac.uk/business
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LEVEL 4 HNC/HND IN BUSINESS MANAGEM
Page 97 and 98: 100% PASS RATE CHILDCARE Childminde
Page 99 and 100: CHOOSE THE COURSE FOR YOU: COURSE L
Page 101 and 102: Find out more at wlc.ac.uk/childcar
Page 103 and 104: LEVEL 3 DIPLOMA IN CHILDCARE & EDUC
Page 105 and 106: 92.4% PASS RATE COMPUTING AND ICT C
Page 107 and 108: CAREER PATHS INCLUDE: CHOOSE THE CO
Page 109 and 110: Find out more at wlc.ac.uk/computin
Page 111 and 112: LEVEL 4/5 HNC/HND IN COMPUTING & SY
Page 113 and 114: 88.7% PASS RATE ENGINEERING Electri
Page 117 and 118: Find out more at wlc.ac.uk/engineer
Page 119 and 120: LEVEL 3 DIPLOMA IN LIGHT VEHICLE MA
Page 121 and 122: 89.1% PASS RATE ESOL ENGLISH FOR SP
Page 125 and 126: LEVELS We have programmes suitable
Page 127 and 128: 91.2% PASS RATE HAIR AND BEAUTY Bar
Page 131 and 132: PHIL HUNT WAS THE WINNER OF BBC2'S
Page 133 and 134: LEVEL 2 DIPLOMA IN HAIRDRESSING LEV
Page 135 and 136: 99.3% PASS RATE HEALTH AND SOCIAL C
Page 139 and 140: Find out more at wlc.ac.uk/healthan
Page 141 and 142: LEVEL 3 NVQ DIPLOMA IN DENTAL NURSI
Page 143 and 144: 94.6% PASS RATE HOSPITALITY AND CAT
Page 147: LEVEL 2 DIPLOMA IN FOOD & BEVERAGE
Page 151 and 152: INCLUSIVE LEARNING 97.2% PASS RATE
Page 153 and 154: Find out more at wlc.ac.uk/inclusiv
Page 155 and 156: FACILITIES TRAINING FLAT This dedic
Page 157 and 158: LEVEL 1 INDEPENDENT LIVING LEVEL 1
Page 159 and 160: LEVEL 1 PATHWAYS TO SPORT AGE: 16+
Page 161 and 162: 80.1% PASS RATE PROFESSIONAL COURSE
Page 165 and 166: LEVEL 2—3 DIPLOMA IN ACCOUNTANCY
Page 167 and 168: LEVEL 3 FOUNDATION CERTIFICATE IN H
Page 169 and 170: LEVEL 5 INTERMEDIATE CERTIFICATE IN
Page 171 and 172: PUBLIC SERVICES Army Officer | Crim
Page 175 and 176: Find out more at wlc.ac.uk/publicse
Page 177 and 178: 97.2% PASS RATE SPORTS AND FITNESS
Page 181 and 182: LEVEL 3 DIPLOMA IN PHYSICAL ACTIVIT
Page 183 and 184: ACADEMIES SPORTS ACADEMY FUTSAL ACA
Page 185 and 186: 96.8% PASS RATE TRAVEL AND TOURISM
Page 189 and 190: Find out more at wlc.ac.uk/travelan
Page 191 and 192: LEVEL 2 DIPLOMA IN TRAVEL & TOURISM
Page 193 and 194: APPLICATION FORM 2017-18 ATTENTION:
Page 195 and 196: ACCREDITATIONS Our College supports
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Course Guide 2017-18

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