Get Started in the Kitchen - Basic Meat Dishes (Term 1)

Course Overview

The course will give you an introduction to working in the catering / chef  industry. You will complete one unit as part of this course:

  • Produce Basic Meat Dishes (be able to produce basic meat dishes / understand how to produce basic meat dishes.)

Added August 2018

Entry Requirements

You must have a keen interest to work in the catering / chef industry. You may be working in the industry and feel the need to improve your skills.

You will need to attend an informal interview / guidance session, prior to enrolling.

Course Delivery

The course is delivered and assessed at the Tycoch campus, in our specialist training kitchens. Assessment methods will include practical observations and assessments, role play, discussions, short tests and theory lessons.

Throughout the course, you will complete a portfolio of evidence, which will be submitted to the external verifiers for moderation.

Progression Opportunities

You could progress onto a full time course or you may choose to complete another short course, as a natural progression.

Additional Information

You will be required to wear a chef jacket, trousers, neck tie, hat, apron and steel toe cap shoes (approx £70 in total). There may be access to funding, to support with uniform costs.

Long hair must be covered with a hairnet. No visible jewellery or piercings will be permitted. No nail varnish / gel nails. Minimal makeup will be permitted. You will be required to wash up, as part of the course.

You may wish to purchase a set of chef knives. We can suggest a supplier.

Each week, you will learn to prepare and cook a classic recipe. Ingredients will be provided. You will be able to purchase the items you make, for a small charge, to cover ingredient costs. 

Venue(s)

Tycoch

Course deliverable in Welsh

No

Detailed Course Information

Where and when can I study?

Start Date: Mon 16 Sep 2019 | Course Code: VB1790 PTA | Cost: £50

Level 2   Mon   1-4pm   10 weeks   Tycoch  

Enrol on this course