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This wide-ranging course is aimed primarily at those who are currently working, or have recently been employed in the hospitality and catering industry.
Four GCSEs graded 3 or above to include Mathematics and/or English and have a desire to enter the catering industry at a practitioner level. You should have a good record of achievement and have already shown a commitment for your chosen profession. At interview you will be expected to show an understanding of the catering industry and a strong commitment to the course.
Your course will be delivered through practical and classroom-based lessons, focusing on food groups and cooking methods. The professional cookery element has practical-based tests, short answer questions and assignments which make up the qualification.The Food and Beverage service and Front of House qualifications are evidence based and is structured around our 74South Restaurant.You will also study: Food Hygiene, Nutrition and Health & Safety Front of House Service in our 74South Restaurant Commodities and sourcing of ingredientsAs the programme provides specialist skill-based qualifications in such areas as kitchen and restaurant, the course is predominantly practical. You will be involved in the realistic working environments in our kitchen and restaurant. This will involve planned evening activities, as well as other functions.You are encouraged to undertake part time employment in an appropriate position in addition to your course. The College will help with finding jobs within the industry.The College has links with major hospitality and catering organisations including Goodwood Estate, Fullers, the D&D restaurant Group, Solent Hotel and local Michelin restaurants.
All of our teachers are leading subject and industry professionals. We offer digital learning to all students and it is promoted through learning and enhancing your IT skills.Learning will be provided by lectures, workshops, team teaching, demonstration with an emphasis on the realistic working environment and work-based testimonial.
The assessment methods for this course vary from practical tests to assignments and written tests, these will be set at regular intervals during the year, and you will have the opportunity to retake.
This course requires you to purchase a uniform and kit and we include trips to enhance your learning and experience of industry. All of these costs will be explained at interview and students in receipt of financial assistance will be supported with these costs.
Level 3 Angela Hartnett Culinary Academy – SFY-PRCO3D/CO1
