NQ Professional Cookery (Level 5)

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Entry Requirements

There are no formal entry requirements however, a keen interest in the catering and hospitality industry would be expected. Candidates will take part in an interview process

Course Description

The specific aim of this course is to develop and master the basic catering and hospitality skills and the underpinning knowledge required to pursue a career or further study within the catering and hospitality industry. A focus will be placed on personal development and employability skills in preparation for further study or employment. Practical elements of the course will be delivered within a realistic working environment working with members of the public.

Course Content

Course topics include: - Meal Production and Design - Working Safely - Food Hygiene in the Hospitality Industry - Food Preparation Techniques - Cold Preparations - Stocks & Sauces - Meat and Poultry 1 - Pastry - Service of Food and Drink - Integrated Production Cookery 2 - Hospitality: Organisation of Practical Skills - Employability Skills - Communications, ICT and Numeracy


Full Time. 1 Academic Year. August - June.


NC Professional Cookery Level 6. Employment as trainee chef or waiting staff within the hotel and catering industry.