Level 1 Diploma Introduction to Professional Cookery

Start date(s):
7 Sep 2020
1 year
Level 1
Course Code:
Study Mode:
Full Time
Attendance Type:
Attendance Pattern:
Awarded by:
City & Guilds
Framwellgate Moor Campus
Course costs:
16-18 - Free (UK & EEA)
19+ - £450, your course may be free


Course details may be subject to change

This introductory course for professional cookery will prepare you for further study.

You will gain knowledge and skills in areas such as how to prepare, cook and finish various basic dishes with the emphasis being on cooking methods, how to maintain the health, hygiene, safety and security of the working environment, how to maintain food safety when storing, preparing and cooking food and food service, and identifying kitchen equipment.

You will also be involved in the operation of our commercial restaurant, which sets high standards of customer service and delivers excellent food to members of the public.
sam it

A real vocational experience

Enjoy our new TV and online adverts, and find out from our students what it is like to study at a top-performing college.

FE Hospitality, catering cookery

Take a tour around our Professional Cookery & Hospitality facilities

Catering and hospitality students get hands-on experience of serving customers in our fantastic on-site restaurant. 


Durham Gin Demonstration

Durham Gin Demonstration

In preparation for the Lumiere launch event, our hospitality and catering students were involved in a cocktail training session.

Age UK 1

Come Eat Together

Our Professional Cookery and Hospitality students have been involved in an award winning project for Age UK. 

Pancake Day PR 2

Pancake Day safety

New College Durham teamed up with County Durham and Darlington Fire and Rescue Service to promote a safe Pancake Day.

Christmas Lumch

Christmas Lunch 2016

Our Professional Cookery and Hospitality students prepared and served Christmas lunch for over 900 people. 

World Skills - Gemma & Ryan

Best in the country!

New College Durham students are celebrating after excelling at the prestigious World Skills UK finals.  

Minister visit

Ministerial visit

Our students prepared and served a fantastic lunch for the Minister for Skills and Apprenticeships.

Hospitality and Catering 3

Christmas at Le Nouveau

Every year Le Nouveau restaurant offer Christmas lunches throughout December.

Hospitality and Catering

Global Care charity dinner

Professional Cookery and Hospitality students delivered a charity night to raise funds for Global Care.

Hospitality and Catering

Working with local business women

Enterprising Women choose Le Nouveau Restaurant for their networking event.

Hospitality and Catering

New College Durham to host National Culinary Challenge

New College Durham is proud to be hosting the MajorSeries Culinary Challenge, in conjunction with the Craft Guild of Chefs.

Developing World Class Compeition Skills

Developing World Class Competition Skills

New College Durham was delighted to host the IFL/World Skills UK Vocational Masterclasses last week.

cooking catering award news

Cooking up awards at the NECTA competition

Catering and Hospitality students celebrated after cooking up a storm with 13 awards at the NECTA competition.


This course offers you an introduction to the hospitality and catering industry. It will provide you with multiple opportunities to investigate a range of areas of study. You will develop an in-depth knowledge and understanding of the skills required for progression into employment or a higher level of study.

To visit The Nationwide Caterers Association website, click here.


The following units and elements are mandatory:
  • Introduction to the Catering & Hospitality Industry
  • Food Safety
  • Health & Safety in the Catering & Hospitality Industry
  • Healthy Eating and Special Diets
  • Introduction to Kitchen Equipment
  • Boiling, poaching and steaming
  • Stewing and braising
  • Roasting, baking and grilling
  • Deep and shallow frying
  • Regeneration of pre-prepared foods
  • Cold Food Production
  • Synoptic Craft Assessments.

You will develop the skills to make the following dishes:
  • Puree soup with croutons
  • Roast poultry with sauce
  • Poached or stewed fruit with biscuit
  • Baked bread and dough products
  • Fish and chips and stir fry
  • Canapés and compound salad
  • Five savoury dishes (in 3 hours)
  • Three baked products (in 3 hours).

Time commitment

Average number of hours per week

Work Placement
Assignment Feedback
Independent Learning


*Days and times of study are subject to change. Timetables are confirmed at the start of term.

Teaching & assessment

You will be assessed using the following methods:
  • Group assessment
  • Food safety assessment (multi-choice)
  • Observational assessment
  • Written assessments.

Exams will include:
  • 6 x B Craft assessments (cookery tests)
  • 2 x C Craft assessments (cookery tests)
  • 7 x short answer question papers.

Maths and English

Maths and English skills are essential for the workplace and university.

If you have not achieved a new grade 9-4 or do not hold an A* to C in GCSE maths or English, do not worry, your study programme at college will include teaching that will support you to progress your skills in these subjects. If you achieved a grade 3 or hold a D in either maths or English, you will have the opportunity to re-sit your GCSE qualification with us. If your grade was lower than a 3, or your qualification is below a D, you will study Functional Skills. These qualifications will help you enhance your maths and English skills and can be taken at levels between Entry Level 1 up to and includ

Both maths and English are embedded into the main study programme. You will need maths in order to understand weights and measures – this is important when weighing and measuring ingredients for a recipe as it must be done accurately. You will use basic maths when working out budgets and customer bills, such as addition, subtraction, multiplication, division, and percentages. You may be required to calculate ratios of recipes if they need to be adjusted – likewise, if you are adjusting a cooking temperature, you will need to calculate how long it will take to ensure the food is cooked correctly.
English is important in the workplace as it allows efficient and effective communication with colleagues, customers and staff. You will be required to speak and listen when completing group lunches, answering the restaurant’s telephone, taking customers’ food and drinks orders, and during practical sessions in the RWE. You will use English a lot during classroom based sessions as you will be required to take notes, and complete research for assignments and presentations. When you take bookings and orders, and complete food temperature records, allergen sheets and food order sheets, it is important to get accurate information and write it down effectively so you can understand it at a later date.
Stobo Castle

Maths & English

Maths and English skills are essential for the workplace and university.

Industry links:

Our hospitality and catering department hosts an annual national competition, in association with the Craft Guild of Chefs which is sponsored by Major International.

You will be offered the opportunity to be inspired by guest speakers, and go on a range of one day educational visits. These could include:
  • Durham Marriott Royal County Hotel
  • Radisson Blue Hotel Durham
  • Durham University
  • DH1 Restaurant
  • Finbarrs Restaurant
  • Major International
  • NECTA.

The above organisations help through delivery and invigilating of the main programme and competition.


You will complete a ten day placement at the Royal County Durham Marriott Hotel or the Radisson Blue Hotel Durham. The practical nature of the course means you will also gain experiences working in the training kitchen at the College, and kitchens and restaurants at the higher end of the market within Durham.

If you are a front of house student, you will also complete Barista training with Costa. This will allow you to gain an insight into higher standards within hospitality and catering.

You will be encouraged to push yourself and gain the most out of any work placements. It has been known for employers to follow up this trial period with an employment offer.

You could progress to Level 2 in a relevant area.

You could become a member of the Institute of Hospitality. Click here to visit their website.

Progress onto further study

Level 2 Diploma Professional Cookery

This course will help you develop the basic skills and knowledge for further study or to prepare for a career within catering and hospitality.

Meet our students

Jonie Arbiol CS

Jonie Arbiol

Jonie won various catering competitions and is now employed as a Sous Chef in Chapters Restaurant in Durham City.

What else?

Careers could include a sous chef or pastry chef.

If you want to know more about food standards, click here.

You can find out how to make it into baking by visiting the Craft Bakers Association website.


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Fees and funding

Find out more about course fees and financial support for UK, EU and non-EU students, plus how to pay your fees.

Refund policy square 2018/19

Refund Policy 20-21

View our refund policy for further and higher education programmes (page 2) and full cost courses.


Additional Costs

You will be required to buy a kitchen/restaurant uniform and knives from the College’s supplier, Russums – this will cost approximately £112.

It is advised that you purchase the Level 1 Practical Cookery book at £23.99p - this can be purchased online via Russums or through the College’s media shop.

The catering department arrange local, national and international trips which will come at an additional cost.

Interview Instructions

You will be invited to attend an interview at the College. This will provide you with an opportunity to meet your tutor and take a tour of the facilities.
Further Education

Getting ready for your college interview

Find out more information about your college interview.

Entry Criteria

In order to access this course, you must possess four GCSEs at a minimum of grades D (or equivalent).

Alternatively, it may be possible to enter the course with two years relevant industrial experience in hospitality and catering.