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Starts

2 Sep 2024

Study mode

Full Time

Campus

Framwellgate Moor Campus

Duration

1 Year

Level

Level 2

Course code

HOSPF2001A01

Fee Information

Please note, these prices are for the current academic year and may be subject to change for our courses starting in future years. Many of our students are eligible for financial support when studying at college, please see Fees and funding for more information.

Age 16-18

FREE (If meet residency criteria and not enrolled at another educational institution).

If you are aged 16, 17 or 18 on 31 August in the year you begin your course, not enrolled at another educational institution and have been resident in the UK for the past 3 years, your course will be FREE. Some courses will have other costs associated, such as for materials and trips.

Age 19+

If you are aged 19 or older on 31 August in the year you begin your course, not enrolled at another educational institution and have been resident in the UK for the past 3 years, your course could be free dependant on the level of the course and your eligibility criteria. The rules regarding fee reduction are complicated, we would encourage you to contact our Advice, Support and Careers Team on 0191 375 4400, email This email address is being protected from spambots. You need JavaScript enabled to view it. or connect on live chat (bottom right of your screen).

Course details may be subject to change.

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.

Entry Criteria

In order to access this course, you must possess four GCSEs at a minimum of grades 3 (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..

Kits & Uniforms

Additional Costs

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

It is advised that you purchase the Level 2 Practical Cookery book, 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.

What are the next steps?

You will meet with a course tutor for an informal chat and to see the facilities. Please bring evidence of your relevant qualifications or contactable references and work history.

Study Aims

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.

Modules Studied

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.

Times of Delivery

  • Monday - 9am - 5pm
  • Tuesday - 9am - 5pm
  • Wednesday - 9am - 5pm
  • Thursday - 9am - 5pm
  • Friday - 9am - 4pm

Any times indicated are based on current courses and may be subject to change in future years. Full timetables will be confirmed at the start of each course.

Teaching and 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.

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. 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
  • NECTA.

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

Placement

You will complete a ten day placement. 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.

What else?

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.

Where can it take me?

Cooks £14,040 Potential salary

More info

Chefs £18,200 Potential salary

More info

Kitchen and catering assistants £11,960 Potential salary

More info