Professional Cookery (Preparation and Cooking H295)
NVQ Level 2 Includes the preparation and finishing of food to a higher professional standard. ATTENDANCE: 1 year. ENTRY: NVQ Level 1 or previous industrial experience and recognised ability to manage the demands of the course, plus a good reference.
Diploma in Hospitality Supervision and Leadership
VRQ Level 3 Designed for those who are currently in or aiming to work in a supervisory position in restaurant management. ATTENDANCE: 18 months – 2 years. ENTRY: NVQ Level 2 and/or significant relevant experience.
Professional Cookery (Patisserie and Confectionery H372 or Flexible H373)
NVQ Level 3 Advanced specialist training in bakery, patisserie and dessert making or preparation and cooking, kitchen and larder work. ATTENDANCE: 18 months – 2 years. ENTRY: NVQ Level 2 and a good reference plus relevant experience.
Professional Cookery (Flexible H373)
NVQ Level 3 A qualification for working chefs who wish to progress to an advanced level of skill and expertise. Learners have a choice of options including Patisserie, Confectionery, Preparation and Cooking. ATTENDANCE: Attendance will be based on individual need and will be dependent on experience. Training and assessment plans will be produced for each student, which will determine how the qualification will be achieved and how long it will take. Both workbased and college activity will be recognised. Attendance at theory sessions is compulsory. ENTRY: NVQ Level 2 Professional Cookery or equivalent. Mature students with significant experience are welcome to apply. Trainees require access to a relevant workplace.
Certificate in Food and Beverage Service
VRQ Level 2 The course covers VRQ core units such as health and safety, working in a team, hygiene and customer care. The practice of silver service is optional. ATTENDANCE: Attendance will be based on individual need and will be dependent on experience. Personal training and assessment plans will be produced for each student, which will determine how the qualification will be achieved and how long it will take. Both work-based and college activity will be recognised. Attendance at theory sessions is compulsory. ENTRY: No formal entry qualifications but trainees must have access to a relevant workplace.
Professional Cookery (Preparation and Cooking H295)
NVQ Level 2 A practical course in preparing, cooking and serving food to a higher professional standard. ATTENDANCE: Attendance will be based on individual need and will be dependent on experience. Personal training and assessment plans will be produced for each student, which will determine how the qualification will be achieved and how long it will take. Both work-based and College activity will be recognised. ENTRY: All trainees must have access to a relevant workplace, and should be committed to and enthusiastic about the profession.
Hospitality Supervision (H370)
NVQ Level 3 This course is aimed at people who hold or would like to hold a supervisory position in catering, restaurants and hotels. ATTENDANCE: Attendance will be based on individual need and will be dependent on experience. Personal training and assessment plans will be produced for each student, which will determine how the qualification will be achieved and how long it will take. Both work-based and College activity will be recognised. Attendance at theory sessions is compulsory. ENTRY: NVQ Level 2. Mature students with significant experience are welcome to apply. Trainees require access to relevant workplace opportunities that will enhance the assessment process, and should supply a positive reference.
The information displayed here is currently being updated, due to the changes in the way the UK delivers Further Education with the introduction of the QCF. Please call the information Officer on 01205 313218 and request the latest Summary of Courses.
PART-TIME COURSES
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81