Course Code: TF00036 Adult Introduction to Professional Cookery Next course dates Start dateLocationDuration / Fees 24 Jan 2023 Bispham Campus / £0 Enquire now 05 Sep 2023 Bispham Campus Enquire now Overview Is this course for me? What will I learn? How will I be assessed? Key information Where could this course take me? Course SummaryThis course is the perfect introduction for anyone who is considering a career in catering and who wants to learn the key techniques that form the basis of the culinary skills needed to work in a professional kitchen. You will learn different techniques in preparing, cooking and finishing a variety of foods and dishes as well as all the associated food safety legislation you will need to transition effectively into employment. To make that process even easier, you will be learning in our industry-standard kitchens using equipment that would be familiar to any professional chef allowing you to gain a comprehensive working knowledge of the tools and techniques that you'll need to progress. Entry Requirements This course is suitable for adult students aged 19+. No previous training or experience is required, but you must be able to demonstrate a keen interest in the subject. As this is a course focusing on the professional aspect of cookery, we anticipate that you will have good communication skills, a suitable level of dexterity and a committed attitude towards learning. Learning and Teaching Methods You will learn largely through a combination of practical demonstration and the opportunity to practise techniques for yourself in our professional training kitchens. By the end of the course, you should be able to: Prepare and Cook Food by Baking, Roasting and Grilling Maintain a safe, secure and hygienic working environment Maintain, handle and clean knives Prepare poultry for basic dishes Cook and finish basic poultry dishes Cook and finish basic vegetable dishes Prepare meat for basic dishes Cook and finish basic meat dishes You will also learn key aspects of the theory underpinning some of the practical skills you are learning on the programme. Assessment Methods Each unit consist of 80% practical assessments and 20% theoretical assignments, using a range of assessment methods including observations, product evidence, verbal and written questioning. Formal practical assessments will be agreed by you and your tutor. This will take the form of practical observation and verbal questioning. The assessment will be formally documented with feedback and results. The theory assignments will test your theoretical knowledge of units using underpinning knowledge questions. Other Costs and Equipment NeededAll equipment and food items are supplied by B&FC for this course. PPE must be worn in the kitchen which can be purchased through the Hospitality department at a cost of £75. Tuition Fees Some courses are fully funded for adult learners and, for those that aren’t, you can apply for an Advanced Learner Loan. You may also be eligible for financial support which can include help with childcare. To check if you’re eligible and to apply for financial help, please visit our tuition fee guide for adult learners. Regulation and Accreditation Accrediting Institution: City & Guilds Awarding Body: City & Guilds Terms and Conditions Read our full terms and conditions. Career Options and Progression This qualification can support the development of skills in a range of hospitality roles. It also provides further opportunities to progress onto our NVQ L3 Diploma in Professional Cookery.