Course duration

This is a 1 year full time course.

Course info

The course of study will include practical and production sessions in larder, pastry and kitchen, front of house waiting on and reception to include functions on and off the premises. Other sessions include, related theory, administration, tutorials, resource based learning and portfolio development.

Diploma students will work on a rota basis in all production areas of the department to gain valuable all round practical experience, including kitchens and restaurants. Practical units are completed in the production kitchens and restaurant where lunches and dinners are prepared for the restaurant and served to the public. Students will also achieve the Certificate in Food and Beverage Service as part of their experience working front of house in our training restaurants.

Unit 202 Food safety in catering
Unit 702 Developing skills for employment in the Catering and Hospitality industry
Unit 703 Health and safety in Catering and Hospitality
Unit 704 Healthier foods and special diets
Unit 705 Catering operations, costs and menu planning
Unit 707 Prepare and cook stocks, soups and sauces
Unit 708 Prepare and cook fruit and vegetables
Unit 709 Prepare and cook meat and offal
Unit 710 Prepare and cook poultry
Unit 711 Prepare and cook fish and shellfish
Unit 712 Prepare and cook rice, pasta, grains and egg dishes
Unit 713 Produce hot and cold desserts and puddings
Unit 714 Produce paste products
Unit 715 Produce biscuit, cake and sponge products
Unit 716 Produce fermented dough products

Level 2 Certificate in Professional Food and Beverage
Unit 202 Food safety in catering
Unit 203 Health and Safety in Catering and Hospitality
Unit 204 Legislation in Food and Beverage Service
Unit 205 Menu knowledge and design
Unit 207 Principles of beverage product knowledge
Unit 208 Service of hot beverages
Unit 209 Food and Beverage service skills
Unit 210 Handling payments and maintaining the payment point
Unit 211 Principles of customer service in Hospitality, Leisure, Travel and Tourism
Unit 214 Developing skills for employment in the Catering and Hospitality industry

Assessment

Variety – observation, written assignments. The cookery units of this course are assessed by means of timed synoptic tests / the cooking of individual dishes stipulated within the course criteria.

Some of the underpinning knowledge is assessed using short paper based tests, other types of assessment methods include research assignments / tasks including;

• Designing menus / Giving alternative recipes including current nutritional guidelines.
• Producing guides, wall charts, information packs/sheet, leaflets and posters.
• Producing presentations.

Entry requirements

Typically you will need 4 GCSEs.

Exact entry requirements for each course are advised at interview, however extra emphasis will be placed on Maths and English or Welsh (1st Language) GCSEs.

Career options

Hotel and Catering training acts as an international passport to interesting work.

The Hotel and Catering Industry is one of the largest employers in the country, with 2.2 million jobs and 200,000 full-time opportunities each year.