Catering & Hospitality

Students from our catering and hospitality courses have gone on to work in hotels and restaurants around the world.

Fact Sheet

Entry Level 3 / Level 1 – Working in our professional training kitchens to develop basic kitchen, larder and bakery skills. You will also have classroom sessions to help build your catering knowledge, employability skills and maths and English skills.

Level 2 – You will specialise in food, preparation and cookery and patisserie and confectionary with the addition of food and drink service. You will develop the skills needed to work in a busy restaurant. Your research skills will also be developed along with English and maths.

Level 3 – Develop creativity skills and progress your understanding of food production and presentation and patisserie and confectionary to establish and develop your ability to supervise and run sections of the kitchen.

Key elements:

  • Health & safety and food safety
  • Team work & Customer care
  • Food & drink service
  • Food prep, cookery & presentation
  • Maths and English
  • Work experience
  1. Good support for learners at department level.
  2. Professional resources and specialist tutors.
  3. Opportunity for work experience.
  4. Strong progression routes.
  5. Links with local businesses.

Chef (Professional Cookery, Larder/Kitchen, Patisserie and Confectionary), Restaurant Management, Food and Beverage Service, Bar Worker, Bakery Owner, Self-Employed Hospitality Business

What can I go on to do?

  • Enter employment
  • An apprenticeship
  • Progress to a degree programme or other higher education programme

If you are aged 16-19 and have not achieved GCSE grade A*-C in English and maths, any programme you choose will require you to continue studying English and maths.

Jez Mackleworth

Jez never dreamed enrolling on the VRQ Diploma in professional catering course would lead to him meeting the Queen. Jez was chosen to serve the Queen’s table with food he had helped to prepare at her garden party for more than 3000 people at Sandringham to celebrate her Diamond Jubilee. Jez was among dozens of our catering students who joined forces with catering students from two other Norfolk colleges to prepare the food and serve the guests.

After completing his college course, Jez went on to work alongside EDP Chef of the Year Mark Dixon at the King’s Arms Fleggburgh.

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