Course Duration

1 Year

Location

Cauldon Campus

Course Cost

£ 600.00
Do I have to pay this fee? These courses receive government funding, and some learners will be eligible for FREE tuition if they meet specific criteria. Some L code courses at Level 3 to 6 may also have an Advanced Learning Loan available for learners aged 19 and over.

Course Code

FL1055

Start Date

01/09/2025

Start Time

-

Day

Mon - Fri
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Course Summary

The Level 1 Food Preparation and Cooking qualification can help you become a chef or employee within the service sector. You will gain a high standard of cookery skills and learn workplace essentials like customer service, front of house, health and safety and food safety. This is a good staring point for younger people wanting a career in hospitality and catering or for those hoping to continue to a higher level within the industry.
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Course Requirements

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Entry Requirements

3 GCSEs grade D or above or relevant
Entry Level qualification. You will have a
pre-induction interview/assessment to
make sure this is the right level for you.

How Is It Assessed

The Cetificate is a unit based qualification, with each unit assessed by a combination of externally set assignments and online multiple choice tests. Craft units are assessed by a series of practical assessments covering a range of different commodities. The assessment process involves the collection of e-portfolio or paper based portfolio evidence which may take the form of practical observations, questioning, online tests, projects and assignments. You will be meeting and working with members of the public and paying customers for assessment purposes, you will participate in experience of work.

How Is It Taught

There are practical cookery classes, lectures and tutorials. The course is based on realistic working practice which includes the running of a commercial Restaurant, production kitchen and coffee shop. Private and individual study may be undertaken in the learning resource centre or the business workshop that contains relevant hospitality and catering textbooks and journals. A variety of teaching methods will be used through your training, including practical skills demonstrations, classroom teaching, workshops, role play, discussion and work packs. Some independent study is required for which guidance is given. Practical skills and assessments are carried out in the state of the art production kitchens and Atrium Restaurant.

What Could I do Next

On completion of this course students may progress into employment or to the Level 2 Chef Programme.

What Else Do I Need To Know

This is a vocational course giving you the training and skills needed for employment, good punctuality and attendance is essential. The content of this qualification is underpinned by the belief that to work as a successful chef in the catering industry it is essential to have a good foundation in a wide range of high quality cooking skills and to be able to apply them across a range of catering contexts. You will be required to purchase a set of chef’s knives and a kitchen uniform (whites), and a food service uniform. It is essential to wear protective clothing to comply with the Health & Safety at Work Act. The correct uniform is also an integral part of the assessment process. The recommended uniform needs to be worn at all times during practical activity. A professional appearance is necessary with a good standard of personal hygiene. Some courses have trips or visits which may have a cost attached. You will also have the opportunity to be entered in national skills competitions representing the College. Optional units may change depending on employer requirements. When carrying out independent study and e-learning you will be able to use the College Learning Resource Centres, where you can access computers, text books DVD’s and other learning materials.
​

Entry Requirements

3 GCSEs grade D or above or relevant
Entry Level qualification. You will have a
pre-induction interview/assessment to
make sure this is the right level for you.

How Is It Assessed

The Cetificate is a unit based qualification, with each unit assessed by a combination of externally set assignments and online multiple choice tests. Craft units are assessed by a series of practical assessments covering a range of different commodities. The assessment process involves the collection of e-portfolio or paper based portfolio evidence which may take the form of practical observations, questioning, online tests, projects and assignments. You will be meeting and working with members of the public and paying customers for assessment purposes, you will participate in experience of work.

How Is It Taught

There are practical cookery classes, lectures and tutorials. The course is based on realistic working practice which includes the running of a commercial Restaurant, production kitchen and coffee shop. Private and individual study may be undertaken in the learning resource centre or the business workshop that contains relevant hospitality and catering textbooks and journals. A variety of teaching methods will be used through your training, including practical skills demonstrations, classroom teaching, workshops, role play, discussion and work packs. Some independent study is required for which guidance is given. Practical skills and assessments are carried out in the state of the art production kitchens and Atrium Restaurant.

What Could I do Next

On completion of this course students may progress into employment or to the Level 2 Chef Programme.

What Else Do I Need To Know

This is a vocational course giving you the training and skills needed for employment, good punctuality and attendance is essential. The content of this qualification is underpinned by the belief that to work as a successful chef in the catering industry it is essential to have a good foundation in a wide range of high quality cooking skills and to be able to apply them across a range of catering contexts. You will be required to purchase a set of chef’s knives and a kitchen uniform (whites), and a food service uniform. It is essential to wear protective clothing to comply with the Health & Safety at Work Act. The correct uniform is also an integral part of the assessment process. The recommended uniform needs to be worn at all times during practical activity. A professional appearance is necessary with a good standard of personal hygiene. Some courses have trips or visits which may have a cost attached. You will also have the opportunity to be entered in national skills competitions representing the College. Optional units may change depending on employer requirements. When carrying out independent study and e-learning you will be able to use the College Learning Resource Centres, where you can access computers, text books DVD’s and other learning materials.

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