Introduction to Culinary Skills City & Guilds Certificate Level 1

The course is an introductory programme to give you the essential knowledge and skills for starting your career in the hospitality and catering industry and ideally help you to progress on to a VRQ Professional Cookery Diploma at level 2.

Course Menu

Attendance

Full-time

Level

1

Duration

1 Year

When

September 2020 start

The course provides you with practical skills in food preparation and cooking and food service through training in the college’s purpose-built kitchens and restaurants. It is hands-on and gives you a real taste of working in the industry.

The course is the perfect platform to give you the confidence to progress with your studies or obtain your first position 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.

You will study 5-9 of 11 units:

  • Food safety in catering
    • The aim of this unit is to make you aware of the current thinking with regards to food safety and the legal responsibilities of both the employer and employees in relation to food safety in the workplace.
  • Introduction to employability in the catering and hospitality industry
    • In this unit you will develop a broad understanding of the hospitality and catering industry. Using your own experiences, and understanding research using a variety of methods, you will explore the structure of the industry.
  • Health and safety awareness for catering and hospitality
    • You will gain with a basic awareness of health and safety practices including legal responsibilities and reasons for health and safety. The unit also introduces you to common hazards and risks and to the shapes, colours and meanings of health and safety signs and symbols and the immediate action to be taken to ensure a healthy and safe workplace.
  • Introduction to healthier foods and special diets
    • You will develop knowledge and understanding of the importance of the nutritional content of food, its relation to food groups, and how it may be preserved when preparing and cooking. The important area of special diets, their causes and effects is also covered and will enable you to develop an awareness of the most vulnerable groups of people within the community.
  • Introduction to kitchen equipment
    • In this unit you will develop knowledge of a range of equipment and utensils and be able to select and demonstrate correct and safe use of the equipment in order to apply this to professional working practices.
  • Prepare and cook food by boiling, poaching and steaming
  • Prepare and cook food by stewing and braising
  • Prepare and cook food by baking, roasting and grilling
    • In each of the above three units you will prepare and cook foods using the relevant methods. You will need to ensure that the produce chosen is suitable and of good quality and the tools and equipment are suitable for the task in hand.  You need to be able to follow dish specifications and will begin to appreciate the aesthetic aspects of food preparation through the processes of finishing and presenting the products.
  • Prepare and cook food by deep frying and shallow frying
    • You prepare and cook foods using the deep frying and shallow frying methods of cookery. Having been introduced to the principles and practised the two methods, you will identify factors common to them both. Handling, finishing and presentation are included, in which you begin to appreciate the aesthetic aspects of food preparation.
  • Regeneration of pre-prepared food
    • In this unit you will develop practical skills, knowledge and understanding required in the process of the regeneration of pre-prepared foods. You will learn to: identify foods suitable for regeneration, determine the methods of regeneration by type and function, and develop an awareness of the quality points and possible limitations of using regenerated foods.  You will also need to ensure that the tools and equipment are suitable for the task in hand and are able to meet dish specifications maintaining quality at all stages.
  • Cold food preparation
    • You will learn the techniques of preparing and presenting a range of cold food items ranging from simple sandwiches to complex cold buffets.  There is an emphasis on the use of the correct tools and equipment particularly on the equipment required for presentation of cold foods and a focus on the art of presentation and how this can be crucial to business success.

You will also complete some personal and social development through additional Work Skills qualifications and study maths and English.

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.

Assessment Methods

You will be assessed through written work, presentations and practical assessments of your skills.

Progression

  • VRQ Diploma in Professional Cookery level 1, or
  • NVQ Diploma in Professional Cookery level 2

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Apply

For more information on applying for this course please see the Apply page.

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Phone us

01484 437070

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Kirklees College