Hospitality and Catering courses
Our outstanding facilities and industry links will help you achieve your goals.
All you need to know about course dates and times
Professional Cookery, Award
Although there are around 250,000 in the UK, reports show that there is a shortage of skilled chefs.
What will I do on this course?
You’ll develop knowledge and understanding of customer service in the hospitality industry, gain a solid introduction to the subject and develop your interpersonal skills.
You’ll learn:
- How to make wonderful coffee
- How to use equipment to make tea, hot chocolate, smoothies and juices
- Basic food preparation and cooking
- Food safety
- Health and safety
- Food allergies
- Healthy eating.
You’ll develop your maths and English skills to the level that most employers look for, and attend tutorials and Individual Development (ID) or Future Academy.
All aspects of your study programme will be discussed at your interview including any additional support that you may require.
How will I be assessed?
You’ll be assessed through a mixture of practical assessments, multiple-choice tests and assignments.
What could I do after this course?
After this course, you’ll be qualified to work as a barista, and in other customer-facing and kitchen-based roles in the catering industry. You could also increase your earning potential with a Level 3 qualification in a catering subject.
Awarding Body
VTCT
Additional Costs
You’ll need a kit and uniform for your work experience or placement and home practice, which is likely to cost between £50 and £100. This cost and the bursaries that might be available can be discussed at your interview.
Entry Requirements
You’ll need a minimum of five GCSEs at grade 3-1 (with at least two at grade 3 or above) or the successful completion of a pre-vocational programme.
What our students say
Beth, Professional Cookery NVQ Level 3
“I love to work in the kitchen and am very pleased with how much practical experience I gained at Weston College, which will help me work my way up in the catering industry.”
Beth has found a job that puts the skills she learnt on her professional cookery course at the College to great use. She is a commis chef at Harvey Nichols and adores her job. Beth aspires to work her way up in the catering industry.
Beth was very impressed with the facilities in the College’s kitchens and feels studying at Weston College was a great first step to achieving her goal of becoming a professional chef.
Former school: Wells Blue School
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