Hospitality and Catering - Entry Level 3
Summary
This course is the perfect introduction for anyone who is considering a career in hospitality and catering and who wants to learn the key techniques that form the basis of the culinary skills needed to work in a professional kitchen. The Hospitality Culinary Skills department at Blackpool and the Fylde College provides industry-leading learning facilities where students have the opportunity to test their practical skills in a simulated 'real-world' environment.
On the course you will learn different techniques in preparing, cooking and finishing a variety of dishes, incorporating a range of ingredients. This also includes all the associated food safety legislation. This course will provide you a core culinary skill set that will enable you to progress on to our NVQ L2 Diploma in Professional Cookery.
Next course dates
| Start date | Location | Duration | |
|---|---|---|---|
|
07 Sep 2026
|
Bispham Campus
|
6 Weeks
|
Where can this subject lead?
Career 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 L2 Diploma in Professional Cookery.
Next steps at B&FC
NVQ L2 Diploma in Professional Cookery
Employment Opportunities
Trainee chef roles
Key information
Entry Requirements
There are no formal entry requirements for this course.
Qualification obtained
Award in Hospitality and Catering (Entry 3)Fees and funding
Whilst many adult courses are fully funded for 19+ learners, funding can depend both on the course itself and/or the learner's personal circumstances, including their current income levels and previous qualifications.
To find out if you might be eligible for full or partial funding or for an Advanced Learner Loan (Level 3 qualifications only), please visit our Financial Support section. You will also find more information here about additional financial support you might be entitled to such as help to cover childcare and equipment costs.
Extra costs and equipment
All equipment and food items for this course are supplied by B&FC.
What will I learn?
You will cover the following modules in this course:
- Food Hygiene and Safety
- Basic food preparation
- Basic cooking
Industry placement, field trips and guest speakers
There are no planned field trips or placements as part of this course.
How will I learn?
The course employs a variety of teaching methods to ensure a comprehensive learning experience:
Practical Workshops: Hands-on sessions in a professional kitchen setting where learners practice food preparation and cooking techniques under the guidance of experienced chef lecturers.
Demonstrations: Tutors demonstrate specific culinary techniques and methods, providing learners with visual and practical examples to follow.
Assessments: The course includes various forms of assessment to evaluate learners’ progress and competency. These include practical assessments, written tests, and synoptic exams.
Feedback and Reflection: Regular feedback sessions where learners receive constructive criticism on their performance and can reflect on their learning and progress.
This blend of practical and theoretical learning ensures that learners are well-prepared to enter the culinary industry with a solid foundation of skills and knowledge.
Expert tutors
All tutors involved in the delivery of school leaver courses within the College are approved to teach the subjects and modules they deliver.
Our recruitment process ensures that tutors delivering a given programme are suitably qualified and, where appropriate, possess relevant technical and industrial experience and professional practice. The aim of this is to enrich our students’ learning experience and enable them them to get the inside track on what working in the industry is really like.
How will I be assessed?
The course utilises a range of assessment methods including:
- Short Answer Tests - These tests evaluate your knowledge of culinary terminology, techniques, and safety practices.
- Practical Exams - These are comprehensive practical sessions where you must work unaided and demonstrate the range of skills you have acquired on the course in a single assessment.