Introduction to Professional Cookery and Food and Beverage Service Level 1 Diploma

Sixth Form

Date (from)

Location

Awarding body

Code

Full Time - September 2017

City & Guilds

6CL1074A11

Course introduction

If you want to learn practical skills and theory in the areas of professional cookery and food service, then this is the course for you.

As a student you will regularly cook dishes and serve them to members of the public in our training restaurant. This hands-on experience will help you refine your skills and grow in confidence.

As a result, you may surprise yourself. In fact, students often report that they have cooked dishes that they never imagined they were capable of cooking.

As well as providing a vocation, the ability to cook well is valuable personal skill that will benefit you, your family and your friends throughout your life.

Why choose Brock for Introduction to Professional Cookery and Food and Beverage Service Level 1 Diploma?

At Brock we are fortunate to have our own restaurant on campus that hosts paying customers. MJ’s, as it is known, has attracted diners for more than 20 years and has given thousands of budding cookery professionals their first taste of success.

We also have highly-experienced teachers who know exactly what it takes to perform well in the food and drink business. In addition, we have excellent links with local employers, which will help you secure additional work experience opportunities.

Teaching & learning

You will spend 80% of your time undertaking practical tasks and the remaining 20% in the classroom learning theory.

From the outset you will learn from a specialist subject tutor. You will also have the opportunity to enter the College’s annual Salon Culinaire event, which is run by the Craft Guild of Chefs.

Furthermore, you will have opportunities to meet and learn from guest chefs who regularly visit the College to arrange evenings of fine dining. 

Course structure

  • Obtain an introduction into the hospitality industry and the opportunities available both locally and nationally.
  • Learn how to use professional equipment to produce a variety of dishes using a range of cooking methods.
  • Become able to identify and use a wide range of commodities in a professional working kitchen to produce traditional and contemporary dishes.
  • Develop core practical skills in both food preparation and cooking, and food and beverage service, in a realistic working environment.
  • Acquire a sense of responsibility, helping you work as part of a team in both the kitchen and front of house.
  • Improve your social skills and develop an awareness of the importance of customer care in the hospitality industry.

Minimum entry requirements

  • Food safety certificate
  • There are no formal entry requirements but you will be asked to attend an interview where we will assess your suitability to join the programme.

How will I be assessed?

Your practical work will be assessed by means of a practical examination to test your skills and assignments will be set to test your theoretical knowledge.

Information & support

Costs:  All students will need the Colleges specified:

  • Chef and restaurant uniforms
  • Chef knives
  • Safety footwear
  • Recommended text book

These will be your personal property and will cost approximately £220 - £240.

What can I do with this qualification?

Employment prospects are excellent for students who are prepared to work hard. You can go straight into a job, find an apprenticeship, or opt to undertake higher level study.

Past students have gained employment at prestigious dining establishments such as the Grand Hotel Amsterdam, De-Vere Grand Harbour, Chewton Glen Hotel and Raymond Blancs' Le Manoir Quat Saisons.

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  • I decided to leave the Isle of Wight to study at Brock because of its reputation for achieving good results. The Gifted & Talented programme, which is run through Brock by the University of Cambridge, helped me improve my application to Bristol University.

    Daisy Dale

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