If you have a passion for food, cooking and good service, then this practical, skills-based course is for you. You will build your knowledge and practical skills of preparing and cooking dishes through working in industry standard kitchens and commercial restaurant at our on-site facility The Orange Tree, which is opened to the public. You will be completing practical cooking activities and assessments, plus written assignments and short answer test papers. The course focuses on a good range of culinary skills and cooking methods, to gain a sound basis of knowledge for the fundamentals of cooking. Students are encouraged to develop their individual flare and creativity. Units include boiling, poaching, and steaming, baking, grilling, and roasting, stewing and braising, food safety, safe knife skills and employability. You will need to purchase a uniform and a knife kit.
Units:
– Food safety
– Health and safety
– Cooking methods
– boil
– poach
– steam
– bake
– roasting
– grilling
– braising
– stewing
– Kitchen equipment
Work placement opportunities:
The Old Orleton, Hadley Park House Hotel, The Pheasant at Admaston, Wagamamas, Nandos, Hencote and more.
Progressing to: Professional cookery Level 2, or junior chef positions
Aspirational careers: Michelin-starred chef, restaurant or bistro owner, catering company director
4 GCSEs grades 2-1 including English and/or maths
Students have opportunties to attend additional enrichment including trips, visits and guest speakers. Studenets will be expected to work in the commercial kitchens and restaurant on service days.
All students will need to arrange and attend work experience or industry placement – related to hospitality and catering.
