Course - Food Preparation and Cooking NVQ1

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Bromley College of Further & Higher Education

Comments about Course - Food Preparation and Cooking NVQ1 - At the institution - Bromley - Greater London

• Entry requirements
  Entry requirements Successful completion of the Skills for Working Life Entry Level 3 Hospitality and Catering. Alternatively, students will undertake an assessment prior to acceptance on the course. To access the NVQ1 course, successful students will have Level 1 Literacy and Entry Level 3 Numeracy.
• Academic title
  Food Preparation and Cooking NVQ1
• Course description
  General information
  
  This course is for people who want to develop basic skills in catering, whilst improving their literacy and numeracy skills at the same time. Students work in a realistic working environment, providing food for the college catering outlets and College staff.
  
  Course content
  
  As well as studying preparing and cooking different kinds of food, you will learn about:
  
      * Food safety
      * How to maintain a safe, hygienic and secure working environment
      * Basic literacy and numeracy
      * Team working
  
  Teaching and assessment
  
  Assessment on this course consists of informal and formal observation, including completion of supplementary evidence.  Students will be developing their practical skills in the kitchen producing food for college catering outlets, staff and functions.
  
  To successfully complete the course the students will have to attend theory sessions to complete the theoretical side of the programme.  Key skills are embedded within the sessions. All students will receive tutorial support throughout the year.
  
  Progression
  
  On successful completion of the course, students may have the opportunity of continuing their training at Level 2 whilst working in the catering industry. Alternatively they could apply to other catering colleges to undertake a course at NVQ level 2. or move into employment in the catering industry at NVQ1 level.
  
  Further information
  
  The course runs for 18 weeks, 18 hours per week.

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