This course will help you develop the basic skills and knowledge for further study or to prepare for a career within catering and hospitality.
It is perfect for individuals who would like to gain employment as a professional chef as it has been designed in consultation with industry specialists to ensure you are gaining the skills required by the industry.
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Catering and hospitality students get hands-on experience of serving customers in our fantastic on-site restaurant.
This course aims to provide you with the practical skills and theoretical knowledge needed to work as a professional chef within the hospitality and catering sector. It provides a basis for understanding different aspects of the sector in relation to individual roles and the industry as a whole. The course has been designed in consultation with industry specialists and gives a thorough and comprehensive introduction to the hospitality and catering sector.
To visit The Nationwide Caterers Association website, click here
The following units are mandatory:
- Developing skills for employment in the catering and hospitality industry
- Food safety in catering
- Health and safety in catering and hospitality
- Healthier foods and special diets
- Catering operations, costs and menu planning
- Produce biscuit, cake and sponge products
- Produce fermented dough products
- Prepare and cook stocks, soups and sauces
- Prepare and cook fruit and vegetables
- Prepare and cook meat and offal
- Prepare and cook poultry
- Prepare and cook fish and shellfish
- Prepare and cook rice, pasta, grains and egg dishes
- Produce hot and cold desserts and puddings
- Produce paste products.
Average number of hours per week
*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:
- Food safety assessment (multi-choice)
- Observational assessment
- Written assessments.
Exams will include:
- 8 x B Craft assessments (cookery tests)
- 2 x Craft assessments (cookery tests)
- 10 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 including
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.
Maths and English skills are essential for the workplace and university.
Our hospitality and catering department hosts an annual national competition, in association with the Craft Guild of Chefs which is sponsored by Major International. Taking part in skills competitions will push you to challenge yourself and go beyond the normal expectations of your training programme. You will further your skills, build your confidence and develop your employability skills.
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
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 3 Hospitality and Leadership or Level 3 Professional Cookery at New College Durham, or a relevant programme at university, an apprenticeship or full-time employment.
You could become a member of the Institute of Hospitality. Click here
to visit their website.
Progress onto further study
This qualification will prepare you for a career within the catering and hospitality industry or for progression to higher education.
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
Please note these prices are for the current academic year and may be subject to change for our courses starting in future years.
Find out more about course fees and financial support for UK, EU and non-EU students, plus how to pay your fees.
View our refund policy for further and higher education programmes (page 2) and full cost courses.
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.
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.
Find out more information about your college interview.
In order to access this course, you must possess four GCSEs at a minimum of grades D (or equivalent), ideally this will include maths and English, or a relevant Level 1 Professional Cookery qualification.
Alternatively, it may be possible to enter the course with two years relevant industrial experience in hospitality and catering.