|Up to 3 years|
|Up to 3 years|
|August 2018, Les Ozouets Campus|
|Employed as an apprentice|
The Hospitality and Catering course is the City and Guilds Level 2/3 Diploma in Professional Cookery Preparation and Cooking course, the duration of which is held over three years.
The Hospitality and Catering vocation attracts a variety of apprentices from all areas of the trade, whether they are from hotels and restaurants, cafes, brasseries and bistros, the hospital or even nursing homes. The course endeavours to teach them skills relevant to each. If there are certain skills which are less accessible within the current employment of any apprentice, then it is possible for work experience placements to be organised by staff in order for them to gain a wider range of experience therefore enhancing their employability.
In the students first year, they are tutored and trained on the associated practical competencies, in this case ‘the 13 basic cookery methods’ where they will gain competence and skills in readiness for their place of work and in readiness for their move into the second year.
Students (once having completed all of their frequent trade tests in their 1st year) will go on to learn more advanced methods and practices determined by the specific units that they are working on.
There are a number of units which are mandatory and need to be attained to complete and gain a full qualification.
On average students will leave with at least 20 completed units, which are additional modules covered on the course than are required to pass. This therefore gives the students a much wider experience and skill level which will make them more employable and attractive from the employer’s point of view.
Units covered over the three years are as follows:
Maintain a safe, hygenic and secure working environment
Contribute to effective team work
Maintain food safety when storing, preparing and cooking food
Maintain, handle and clean knives
Cook and finish basic fish dishes
Cook and finish basic meat dishes
Cook and finish basic poultry dishes
Cook and finish basic vegetable dishes
Prepare fish for basic dishes
Prepare meat for basic dishes
Prepare poultry for basic dishes
Prepare vegetables for basic dishes
Prepare, cook and finish basic hot and cold sauces
Prepare, cook and finish basic soups
Make basic stock
Prepare shellfish for basic dishes
Cook and finish basic shellfish dishes
Prepare, cook and finish basic bread and dough products
Prepare, cook and finish basic pastry products
Prepare and present food for cold presentation
Prepare, cook and finish basic hot and cold desserts