Introduction to Professional Cookery Level 1 Diploma
Passionate about food? This one-year Diploma course is designed to help students begin careers in the catering industry. The course consists of units ranging from food safety in catering, to understanding customer service in the hospitality industry and learning how to prepare and produce food using a variety of cooking methods.
Riley Coleman
I enjoyed the comfort and atmosphere of the course; I feel I learned and achieved a lot in the two years I studied professional cookery and I am very appreciative of the help and encouragement I was given by my lecturer.
Professional Cookery
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Description
Passionate about food? This one-year Diploma course is designed to help students begin careers in the catering industry. The course consists of units ranging from food safety in catering, to understanding customer service in the hospitality industry and learning how to prepare and produce food using a variety of cooking methods.
What makes a good course? At Newbury College we believe it's a combination of academic content, work-focused enrichment, tutorials, independent learning, Functional Skills in English and Maths and learning support.
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Entry Requirements
Four GCSE passes at grade 2 or above, preferably to include Maths and English, or a vocational qualification at pass or above, and Functional Skills Maths and English preferably at Entry Level 3.
Students who have not yet achieved grade 4 in GCSE Maths and English, will study Functional Skills or GCSE Maths and English as part of their course.
Students get the opportunity of cooking and serving in the training Restaurant, gaining experience both in the kitchen and front of house.
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Qualification
VTCT Level 1 Diploma in Introduction to Professional Cookery Studies
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Progression
Level 2 Diploma in Cookery or an apprenticeship.
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Assessment
This course is assessed through regular practical assessments and the completion of a portfolio. There are assignments and written work attached to the course and a multiple choice examination. Students also complete an end-of-year synoptic assessment.
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Home Study
Prior to practical sessions it is important for students to do some research to improve their knowledge and understanding. Students need to have recipes and time plans in place for assessments.
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Work Placement
No relevant employment is necessary for this course, but work experience is a mandatory part of the qualification. Students are encouraged to source their work experience early in the programme as it contributes to future progression opportunities.
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Fees and Additional Costs
We advise the purchase of the following equipment: chefs uniforms, set of professional knives, cookery books, files and pens, and front of house uniform, approximate costs will be discussed at interview. Students under 18 years of age will have access to all the necessary equipment they need to help them complete their studies. All information will be provided at interview.
| Code | Start | Fees* |
|---|---|---|
| COOKL1 242501 | September 2024 | Fee Information |
* Terms and conditions apply. The fees stated on this website are for guidance purposes only and should be checked before enrolment. Unless otherwise stated, fees shown are for tuition only, over one academic year. Where a course is longer than one academic year, the fees stated are for the first year, and the cost of the second or subsequent years will be discussed at interview. For details of fee remission for students over 19 click here. If you think you may be entitled to a concession or fee remission, or you would like more information on the additional costs associated with your chosen course, please contact us on 01635 845000 or email This email address is being protected from spambots. You need JavaScript enabled to view it..