NVQ level 1 Food Preparation & Cooking - 2 Years (PRE-16)

NVQ Level 1 in Food Preparation & Cooking - North Suffolk Skills Centre

NVQ level 1 Food Preparation & Cooking - 2 Years (PRE-16)

NVQ Level 1 in Food Preparation & Cooking - North Suffolk Skills Centre

NVQ level 1 Food Preparation & Cooking - 2 Years (PRE-16)

Is this the right course for me?

This course is for anyone who likes people and is interested in a career in the hospitality and catering industry.

What will I need to join the course?

We look for enthusiasm, good communication skills, a positive attitude, good personal presentation, a satisfactory grasp of the English language and most importantly, a genuine desire to build a firm foundation for a career in the hospitality and catering industry.

What will I be doing?

Over two years you will cover the following subject areas:

  • UNIT 501 - Maintain a safe, hygienic and secure working environment
  • UNIT 504 - Contribute to effective teamwork
  • UNIT 603 - Maintain food safety when storing, preparing and cooking food
  • UNIT 515 - Prepare vegetables
  • UNIT 516 - Prepare and finish simple salad and fruit dishes
  • UNIT 518 - Cook vegetables
  • UNIT 521 - Prepare and cook pasta
  • UNIT 522 - Prepare and cook rice

How long will the course last?

Part-time over two years.

What will I achieve?

NVQ Level 1 in Food Preparation & Cooking

How will my progress on the course be assessed?
Throughout the course you will be assessed by observation of your practical skills, oral questioning, assignments and classroom work that build into a portfolio.

And the future?
Students who complete the course may like to continue training in hospitality and catering to gain NVQ Level II either through a full-time College course, or the Apprenticeship programme.

Should you have any queries please ring Tracy Chillman [Pre-16 Coordinator] on 01502 525150 (9.00 a.m. - 4.30 p.m. Monday to Friday).

It is the policy of this College that all people are entitled to equality of opportunity in education and training. Please note that all details on this factsheet were correct at the time of publishing and may be subject to change.

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