Food Beverage and Professional Cookery Studies

Modules may include:

Assignment-based units:

• Investigate the catering and hospitality industry
• Food safety in catering
• Health and safety in catering and hospitality
• Healthier foods and special diets
• Catering operations, costs and menu planning
• Applying workplace skills
• Legislation in food and beverage service
• Principles of customer service in hospitality, leisure, travel and tourism
• Giving customers a positive impression

Practical units with underpinning knowledge assignments:

• Prepare and cook fruit and vegetables
• Prepare and cook meat and offal
• Prepare and cook poultry
• Prepare and cook fish and shellfish
• Produce hot and cold desserts and puddings
• Food service
• Drinks service
• Customer service
• Evening restaurant

Following these units, there will be a practical cookery craft assessment.

You will also develop a number of skills including numeracy, literacy and digital skills throughout the course.

Practical assessments are ongoing and training also takes place through a realistic working environment in our on-site training restaurant.

• Relevant industry experience and / or completion at Level 1

If you successfully complete this course you may consider progressing onto a Level 3 qualification.

Career opportunities include employment in a variety of sectors related to the hospitality and catering industry including commis chef and kitchen assistant.

Enrolment fee: £40

Course-related fees, eg materials/equipment: £220*

*This cost is approximate and is subject to change. Some costs may be payable to the College and some may be payable to external suppliers. Further details can be obtained by contacting hello@bridgend.ac.uk. There may be support available towards these costs; please visit our website for more information.

Please note: Access to an appropriate digital device for learning is required for this course. You may be eligible for support with this; please visit our website for more information.