If you have a passion for food and would like a career in professional cookery, this year-long, nationally recognised qualification, will help you develop the skills and knowledge that this fast-paced industry requires.
Course Overview
If you have a passion for food and would like a career in professional cookery, this year-long, nationally recognised qualification, will help you develop the skills and knowledge that this fast-paced industry requires.
We offer this course as an award and a certificate.
You will train in our professional standard kitchens, studying techniques in preparing and cooking different kinds of dishes and investigating their cookery methods. You’ll also gain an insight to the hospitality and catering industry as well as health & safety and food safety.
This is an exciting course that will give you the skills, confidence and motivation to work in an industry that is increasingly popular.
The units are designed for you to gain the basic skills and knowledge to work in any professional kitchen.
All learners will complete Functional Skills dependent on their GCSE grades.
Below is a taste of some of the skill units you will achieve:
Preparing and cooking food by boiling, poaching and steaming
Preparing and cooking food by stewing and braising
Preparing and cooking food by baking, roasting and grilling
Preparing and cooking food by deep and shallow frying
Entry Requirements & Interview Process
Students must possess 3 GCSEs at grade D/grade 3 or above to include Maths and English.
Applicants will be interviewed and asked to complete a dexterity assessment. You will be required to bring in any previous qualifications and experience. The interview process involves a formal interview as well as a skills test.
Applicants will be expected to find a work placement for at least one day a week.
Progression
This qualification will provide you with the basic skills and knowledge to be self-sufficient and/or work in a professional kitchen.
The ideal route would be either to progress onto VRQ Level 2 Professional Cookery or an NVQ in a Professional Cookery Apprenticeship.
Assessment Methods
VRQs are broken down into Craft and Non-Craft Units.
Craft units are assessed by short answer questions for knowledge and, for practical skills, a series of tests in both pastry and kitchen and larder disciplines.
Calderdale College is the largest provider of further education post-16 courses and work-based learning via Apprenticeships and is the sole provider of higher education courses in the region.
Calderdale College has dedicated tutors, bespoke facilities and great local partnerships. We are based on Francis Street, Halifax but we also deliver motor vehicle, welding, manufacturing and engineering courses at our Engineering Centre in Brighouse and Motivate Centre in Halifax.
On this course you will learn knife skills and how to read and understand recipes and the culinary terms used. You will take your food home with you at the end of the evening. You will learn pastry, baking, bread, meat cookery, fish cookery, soups etc.
What a great way to start your weekend! Reserve your place to get some great recipe ideas for entertaining friends and family. Angela’s fun informative demonstration event runs from 10.30am 12.30pm as she cooks up a seasonal feast before your very eyes.
We will expect a higher level of confidence in the kitchen and the dishes cooked will be ideal for dinner parties. You will take your food home with at the end of the evening. Students will learn recipes and techniques such as risotto, pasta, sauces, fish and shellfish preparation etc.
This eleven week course is designed for people with a solid knowledge and ability in basic cookery. It’s ideal for those wishing to take their cookery skills to the next level or for competent cooks who wish to have a formal training.
Our Foundation in Professional Cookery (6 weeks) and Diploma in Professional Cookery (12 weeks) offer students a comprehensive understanding of cooking methods and techniques, as well as valuable qualifications in food hygiene.
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