National Certificate in Hospitality - Basic Cookery (Level 3) and Food & Beverage (Level 3)

This course is the first level of professional chef training. It is designed to give a complete foundation in professional cookery as well as food and beverage service. Students will gain all the skills required to work in a professional kitchen or dining room at a junior level.

In addition to the National Certificates, this programme also includes a City & Guilds qualification which is recognised in over 100 countries around the globe.

Qualification    

Basic Cookery (Level 3) and Food & Beverage Service (Level 3)

 

• National Certificate in Hospitality (Basic Cookery) (Level 3)
  
• National Certificate in Hospitality (Food & Beverage Service) (Level 3)
  
• London City and Guilds Certificate in Food Preparation and Culinary Arts
  

Duration

 

• Full-time – 1 Academic Year (36 weeks) (3 days on course & 2 days self directed learning) (January Intake)
• Full-time - 1 Academic Year (36 weeks plus 1 x 3 week break)  (3 days on course and 2 days self directed learning) (August Intake).
  

Start Date

 

• January & August 2012
  

Student Loans and Allowances

 

• Available for domestic students only
  

Entry Requirements

 

• Level of English equivalent to IELTS of 5.0 or higher
  

Course Content

 

• 64         Perform Calculations in the Workplace
  
• 167       Practice Food Safety Methods
  
• 168       Knowledge of Food Contamination & HACCP
  
• 377       Work in a Diverse Workplace
• 1978     Identify basic employment rights & responsibilities
  
• 1979     Describe the Employment Relationship, etc
  
• 2977     Read Texts for Practical Purposes
  
• 4645     Maintain a Responsible Drinking Environment
  
• 9677     Participate in Groups or Teams to Gather Information
• 13283   Prepare & present salads
  
• 13285   Handle & Maintain Knives
  
• 13288   P&CB Meat & Poultry
  
• 13293   P&CB Vegetables
  
• 13298   P&CB Soups
  
• 13300   P&CB Stocks & Sauces
  
• 13302   DKO Stocks, Soups & Sauces
  
• 13304   P&CB Fish Dishes
  
• 13309   P&CB Egg Dishes
  
• 13310   P&CB Hot & Cold Desserts
  
• 13315   P&CB Rice Dishes
  
• 13316   P&CB Pasta Dishes
  
• 13322   P&CB Pastry Dishes
  
• 13343   DKO Basic Nutrition
• 14421    Prepare and serve alcoholic beverages
  
• 14425   Prepare & Serve Hot & Cold Non-alcoholic Beverages
  
• 14426   Prepare & Serve Wine
  
• 14435   Greet & Seat Customers, and Take Initial Orders
  
• 14436   Provide Basic Table Food Service
  
• 14437   Provide Advanced Table Service
  
• 14462   Provide Customer Care In The Hospitality Industry
  
• 14464   Deal With Customer Complaints
  
• 14465   Maintain Safe & Secure Environment
  
• 14466   Knowledge of Procedures to Protect People
  
• 14469   Provide Information on a Hospitality Establishment
  
• 17284   DKO Coffee Heritage & Production
  
• 17285   DKO Coffee Equipment & Recipes
  
• 17288   Prepare & Present Espresso
• 20666   DKO basic contamination hazards & control methods
• 21853   Provide positive hospitality customer experiences
• 21854    DKO providing positive hosp customer experiences
• 22912     Evaluate wine
• 23060     DKO viticulture & wine making
  
• 01 CFP     Safety at Work
  
• 02 CFP     Food Safety at Work
  
• 03 CFP    Food Preparation Methods
  
• 04 CFP    Cost Control Operations
  
• 05 CFP    Storage and Care of Materials
  
• 06 CFP    Nutrition at Work
  
• 07 CFP    Cooking Methods: Boiling
  
• 08 CFP    Cooking Methods: Poaching
  
• 09 CFP    Cooking Methods: Stewing
  
• 10 CFP    Cooking Methods: Steaming
  
• 11 CFP    Cooking Methods: Braising
  
• 12 CFP    Cooking Methods: Deep Frying
  
• 13 CFP    Cooking Methods: Shallow Frying
  
• 14 CFP    Cooking Methods: Baking
  
• 15 CFP    Cooking Methods: Roasting
  
• 16 CFP    Cooking Methods: Grilling
  
• 17 CFP    Cooking Methods: Microwave
  
• 18 CFP    Cold Food Preparations
• 
  

   

  DKO – Demonstrate Knowledge Of

  P&CB – Prepare and Cook Basic