Catering

Catering

About this department

Pupils who decide to attend one of our catering courses have the opportunity to learn, develop and put into practice skills and knowledge which will not only give them a stepping stone into the catering industry, but help them learn how to cook – a vital life skill in becoming independent.

We have a wealth of experience in the industry. Mr Cale’s knowledge and expertise comes from many years as a top chef in the RAF working in Central America, Norway, Germany and the Falkland Islands. There are many career opportunities to work in all aspects of catering and to travel the world and enjoy different cultures.

If you decide to enrol on one of our courses, we will supply you with all the necessary chef’s clothing, footwear, tools and equipment for the course. We have a fantastic large, well-equipped kitchen and teaching small groups gives us time to spend on individual pupils who may need extra help.

What courses do we offer?

Entry Level Certificate in Food Studies (Entry 1)

  • Qualification Status; Available to learners
  • Type: VRQ
  • Guided Learning Hours: 180 – 180

Level 1 NVQ Certificate in Food Preparation and Cooking

  • Type: Credit based qualification
  • Credits: 18
  • Guided Learning Hours: 147 – 156

Level 2 Award in Food Safety in Catering

  • Type: Credit based qualification
  • Credits: 1
  • Guided Learning Hours: 9 – 9

Pearson BTEC Level 1 Award in Home Cooking Skills (QCF)

  • Qualification type: BTEC Specialist qualification
  • Level: Level 1
  • Accreditation status: Accredited
  • Guided Learning Hours (GLH): 40
  • Credits: 4
  • Eligible for funding in England for: Pre-16, 16-18, 18+

Pearson BTEC Level 2 Award in Home Cooking Skills (QCF)

  • Qualification type: BTEC Specialist qualification
  • Level: Level 2
  • Accreditation status: Accredited
  • Guided Learning Hours (GLH): 60
  • Credits: 6
  • Eligible for funding in England for: Pre-16, 16-18, 18+

Entry Level Certificate in Food Studies (Entry 2) (3340-02)

  • Qualification Status Available to learners
  • Type: VRQ
  • Guided Learning Hours: 180 – 180

Level 2 Award in the Principles of Nutrition in Food Production (7165-20)

  • Type: Credit based qualification
  • Credits: 1
  • Guided Learning Hours: 6 – 6

Level 2 Award in the Principles of Nutrition (7165-21)

  • Type: Credit based qualification
  • Credits: 1
  • Guided Learning Hours: 4 – 4

Primary

  • Basic cooking skills to include baking, roasting, microwaving plus introduction to health & safety and exploring healthy eating.

Year 7

  • Exploring shallow frying/ stir frying, boiling, poaching and expanding knife skills and knowledge around health & safety and exploring healthy eating.

Year 8

  • Expanding skills and knowledge around cooking methods and health & safety plus grilling/griddling, steaming, braising, deep frying and exploring healthy eating.

Year 9

  • BTEC Level 1 Award in Home Cooking Skills and then the BTEC Level 2 Award in Home Cooking Skills in year 10 and the NVQ level 1 in year 11 along with Level 2 Award in Food Safety in Catering.

If the student proved capable they can move onto the BTEC Level 2 Award in Home Cooking Skills in year 10 and the NVQ L 1 for the second year 11 with the Level 2 Award in Food Safety in Catering.

Alternatively there is the option of doing a BTEC Level 1 Award in Home Cooking Skills in year 10 and the BTEC Level 2 Award in Home Cooking Skills in year 11.

There are many options available all catered for flexibility and pupil capability

Photo Gallery