Course Guide 2018-19 Full-time Courses and Apprenticeships

For more information visit www.kirkleescollege.ac.uk
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The catering and hospitality industry is growing fast, with more opportunities than ever before
to progress in an exciting, dynamic industry that’s full of flavour whether you want to be
cooking up a storm in the kitchen or serving with style front of house.
Introduction to Culinary
Skills Certificate
Level: 1
Centre: Huddersfield Centre
Duration: 1 year
Professional Cookery VRQ
Diploma
Level: 1
Centre: Huddersfield Centre
Duration: 1 year
Entry requirements
A minimum of 4 GCSEs with the following
grades: English 2 and maths at 1 or above, and
2 other GCSEs grade 2 or above.
Overview
Gain the essential knowledge and skills to start
your career in hospitality and catering.
It will provide you with practical skills in food
preparation and cooking and food service
through training in the college’s purpose-built
kitchens and restaurant. The course is handson
and gives you a real taste of working in the
industry.
Your training will be a mix of both practical
and theory based lessons covering a variety of
units, including food preparation and cooking,
customer service and teamwork.
You will learn to cook in a professional
environment supported by a team of experienced
tutors.
Uniform and equipment will be discussed at
interview.
How will I be assessed?
• Practical assessment
• Written work
• Presentations
What’s next?
Level 1 VRQ Diploma in Professional Cookery or
Level 2 NVQ Diploma in Professional Cookery or
Apprenticeship.
Entry requirements
A minimum of 4 GCSEs with the following
grades: English or maths at 4 or above, and 2
other GCSEs grade 3 or above.
Overview
This course gives the essential knowledge and
skills to start your career industry as a chef and
prepare you to progress on to Level 2.
Supported by experienced tutors, you will gain
practical skills in food preparation and cooking
in the college’s purpose-built kitchens and
restaurant to give you a real taste of working in
the hospitality industry.
There are practical elements, including the
preparation and cooking of meat, fish, poultry,
vegetables, soups, stocks, sauces and bakery
goods.
You will also learn about food safety, hygiene
and healthy eating and the course includes trips
and visits to industry.
Uniform and equipment will be discussed at
interview.
How will I be assessed?
• Practical assessment
• Written work
• Presentations
• Assignments
What’s next?
Level 2 VRQ Diploma in Professional Cookery,
NVQ Level 2 or NVQ Level 2 Apprenticeship.