This is a two-year course where upon
successful completion you will achieve:
Year one:
·
City &
Guilds Level 1 Diploma in Introduction to Professional Cookery
·
City &
Guilds Level 1 Certificate in Introduction to Professional Food and Beverage
Service
·
Level 2 Award
in Food Safety and Catering.
Year two:
·
City &
Guilds Level 2 Diploma in Professional Cookery
·
City &
Guilds Level 2 Diploma in Professional Food and Beverage Service.
The ability to achieve two recognised
qualifications in one is designed to give students the option to pursue a career
in the hospitality and catering industry as a chef, bartender, waiting staff or
barista within food and beverage service and allows understanding of both sides
of the industry.
Across the two years you will learn a
wide range of professional cookery, food and beverage skills, such as gueridon,
knife, barista and patisserie specialisms. You will be taught by a team of
professional and highly qualified lecturers as well as Avenue 141 restaurant
chef and restaurant manager who will teach you skills related to preparing,
cooking and serving food and beverages.
You will gain hands-on experience in our
state-of the art kitchens and AA College Rosette accredited restaurant, Avenue
141. With the restaurant open to the public there is a strong emphasis on
professionalism and teamwork whilst meeting the demands of working in a
commercial environment.
Throughout your course you will have the
opportunity to compete in national competitions as well as participate in hotel
and restaurant takeovers, run your own events and gain work experience in some
of the most prestigious establishments that could include five-star hotels such
as South Lodge, Lainston House and The Ritz. Previous student visits have been
to prestigious restaurants such as Galvin at Windows, The Pig at Brockenhurst
and the awardwinning restaurant at Chewton Glen as well as local establishments
and chain restaurants; these are an important part of your understanding of the
industry. You will also get to work with some of the industry’s leading experts
through practical workshops, kitchen take overs and live demonstrations.
During the two years you will cover
areas such as:
·
Legislation
·
Menu
knowledge and design
·
Barista
skills
·
Wine
knowledge
·