This practical, industry-focused course is designed for adults looking to begin or advance a career in professional food production. Whether you're aiming to work in a commercial kitchen, develop new culinary skills, or gain a recognised qualification to support career progression, this programme provides a solid foundation in modern catering practice.
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Course Details
You'll explore essential kitchen operations, food preparation techniques, and safe working methods while developing confidence in producing a wide range of dishes. The course blends hands-on training with underpinning knowledge, helping you understand ingredients, cooking methods, menu planning, and the standards expected in today's hospitality sector.
Key areas of study include:
- Professional kitchen skills and food preparation
- Cooking methods and dish presentation
- Food safety, hygiene, and workplace health and safety
- Teamwork and communication in a catering environment
- Understanding menus, ingredients, and customer expectations
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Entry Guidelines
You must be 19 or over to study on this course. You do not need formal qualifications for this course but will be considered on your individual skills and experience. You must be able to follow instructions, be willing to work independently, produce answers in a clear and understandable form and organise information clearly. If English is not your first language, you may need an assessment before enrolling on this course. To discuss further, please contact the ESOL department on 0151 551 7144. -
Where can I progress to?
Ideal for those seeking entry-level roles in catering or wishing to formalise existing experience, this qualification supports progression into employment or further study in hospitality. It's a welcoming, supportive course designed to help adult learners build practical skills and confidence in a real working kitchen. -
Timetable
Thursday, 2-9pm at Hamilton Campus -
Equipment Required
All equipment supplied by the college -
Assessment Methods
Combination of multiple-choice exams, a portfolio of evidence (workbooks) and practical observations in a kitchen setting