Start Date:Duration:Level:Study mode:Course location:Course Type:
29/09/20201 Year2Full-TimeAshington Main CampusFull-time Vocational

What’s it all about?

Learners will study theoretical aspects of the subject and apply them to practical tasks. You will learn about preparing cooking and finishing fish and poultry dishes, meat dishes, soups, pastry dishes, deserts vegetables and pasta dishes.

You should have two GCSEs at Grade 3 or above or a relevant Level 1 qualification. Mature students with no formal qualifications are welcomed.

Study levelCostAdditional fees
16-18FREEYou will need to provide your own stationery and you will be given the opportunity to take part in trips and visits.
19+64.00 *subject to changeYou will need to provide your own stationery and you will be given the opportunity to take part in trips and visits.

Your progress will be assessed by a range of methods including practical assessments/ observations and written assignments. You will be assessed regularly throughout the year whilst working as a team with other students within the restaurant and kitchen.

English and Maths are important life skills that will help you to achieve your best in your studies and progress to your dream career. If you have not already achieved grade 9-4 in GCSE Maths and/ or English at school, we will support you to improve your skills.

The course runs Mon-Fri, 9am-4pm. Days and times of study are subject to change. Timetables are confirmed at the start of term.

The course will develop your skills as a food service operative and is suitable for learners who have completed level 1 or adults who want a career change.

Techniques covered include:
• boiling, poaching and steaming
• stewing and braising
• baking, roasting and grilling
• deep frying and shallow frying
• cold food preparation.

Learners will also cover:
• the structure of professional kitchens and t

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