Introduction to Culinary Skills - Level 1 Summary Where can this subject lead? Key information What will I learn? How will I learn? How will I be assessed? Summary This 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. The Hospitality Culinary Skills department at Blackpool and the Fylde College provide industry leading learning facilities.On the course you will learn different techniques in preparing, cooking and finishing a variety of dishes, incorporating 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 21 Jan 2025 Bispham Campus 8 Weeks Apply now 01 Sep 2025 Bispham Campus 6 Weeks Apply now Where can this subject lead? Career progressionThis 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. Key information Entry RequirementsThere are no formal entry requirements for this course. Qualification obtainedAward in Introduction to Culinary Skills Extra costs and equipmentAll equipment and food items are supplied by B&FC for this course. What will I learn? What will I learn?You will cover the following module in this course:Unit 609 - Prepare and cook food by baking, roasting and grilling 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. How will I be assessed? 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 practicesSynoptic Exams - These are comprehensive practical exams where you must demonstrate a range of skills learned throughout the course in a single assessment.