Course details may be subject to change
This qualification will prepare you for a career within the catering and hospitality industry or for progression to higher education. You will be constantly challenged by our experienced lecturers to produce practical work of a very high professional and commercial standard.
You will gain knowledge and skills through involvement in the operation of our commercial restaurant, which sets high standards of customer service and delivers excellent food to members of the public, you will also study how to prepare, cook and finish various complex dishes, 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.
Catering and hospitality students get hands-on experience of serving customers in our fantastic on-site restaurant.
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This course will provide you with the skills and knowledge needed to work within the hospitality industry. You will have the opportunity to gain valuable work experience in a professional environment.
You will develop a thorough understanding of the role, and expectations of potential future employers. On successful completion of this qualification, learners you will be equipped with the skills to progress into employment or a higher level of study.
You will study the following modules:
- Maintain food safety when storing, preparing and cooking food
- Produce healthier dishes
- Prepare fish for complex dishes
- Prepare shellfish for complex dishes
- Prepare meat for complex dishes
- Prepare poultry for complex dishes
- Prepare game for complex dishes
- Cook and finish complex fish dishes
- Cook and finish complex shellfish dishes
- Cook and finish complex meat dishes
- Cook and finish complex poultry dishes
- Cook and finish complex game dishes
- Cook and finish complex vegetable dishes
- Prepare, cook and finish complex hot sauces
- Prepare, cook and finish complex soups
- Prepare, cook and finish fresh pasta dishes
- Prepare, cook and finish complex bread and dough products
- Prepare, cook and finish complex cakes, sponges, biscuits and scones
- Prepare, cook and finish complex pastry products
- Prepare, process and finish complex chocolate products
- Prepare, process and finish marzipan, pastillage and sugar products
- Prepare, cook and present complex cold products
- Prepare, finish and present canapés and cocktail products
- Prepare, cook and finish dressings and cold sauce
- Prepare, cook and finish complex cold desserts
- Produce sauces, fillings and coatings for complex desserts.
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 complete 16 practical units and will be required to provide supplementary evidence in the form of questions and research.
Each unit test will involve underpinning knowledge questions, these will be in the form of multi-choice questions or written statements.
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 L
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 fifteen day placement at Ramside Hotel, Golf and Spa Resort, and partake in vocational work experiences at kitchens and restaurants at the higher end of the market within Durham. You will also have the opportunity to complete Barista training with Costa.
You will gain an insight into higher standards within hospitality and catering, and 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 FdA Hospitality Management at New College Durham, or a relevant programme at university, an apprenticeship or into full-time employment.
You could become a member of the Institute of Hospitality. Click here
to visit their website.
Progress onto further study
This dynamic programme reflects the current trends and developments within this expanding service sector industry.
Careers could include a sous chef, pastry chef, hotel manager or restaurant manager.
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
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 purchase the following, from Russums, at an estimated price of £113:
- Kitchen uniform
- Restaurant uniform
- Level 3 Practical Cookery book £32.99
- Level 3 Patisserie Book £34.99.
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 hold a Level 2 qualification in Professional Cookery.
Alternatively, it may be possible to access the course with two years relevant industrial experience in catering.