C&G Level 1 Certificate in Professional Cookery (7131-03)


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Entry Requirements:

  • No formal entry requirements, but an interest in Professional Cookery is required.
  • Should not already hold a Level 1 qualification in this subject.
  • Assessment will be conducted to determine potential and suitability for successfully completing the qualification.

Course Audience:

  • Learners seeking a career in the hospitality industry.
  • Suitable for those with minimal or no experience in hospitality and catering, including individuals starting their first job in the field or still in school.
  • Serves as a foundational step towards an apprenticeship in the industry.

Course Content: The course consists of two qualifications:

  1. Level 1 NVQ Certificate in Food Preparation and Cooking (7131-03)
  2. Level 1 Certificate in Introduction to the Hospitality Industry (7107-22)

Certificate in Food Preparation and Cooking:

  • Develops skills necessary for working in a professional kitchen, including food storage, hygiene, and cooking basic dishes.
  • Prepares learners for various kitchen roles in hotels, restaurants, schools, etc.
  • Optional units cover areas such as vegetable and fruit preparation, cake and pastry items, meat and poultry items, and bread.

Certificate in Introduction to the Hospitality Industry:

  • Covers topics like customer service, food and drink service, healthy eating, kitchen equipment usage, and basic food preparation.
  • Provides flexibility in studying and allows for credit transfer across qualifications.
  • Credits awarded upon completion of each course of study.

Study Methods:

  • Various study methods utilized, including practical lessons, practical skills classes, theory lessons, online and paper tests, projects, research, visits, guest speakers, product testing, and more.

Assessment Methods:

  • Assessment conducted through observation, question and answer sessions, knowledge tests, product testing, project work, and presentations.

Further Studies:

  • The Hospitality & Catering certificates serve as a foundation for further training.
  • Opportunities to progress to apprenticeships in roles such as commis chef apprentice or production chef apprentice.

Job Opportunities:

  • Upon completion of the certificates, learners can pursue entry-level roles in the hospitality industry.
  • Apprenticeships offer further opportunities for career advancement in the field, including chef roles such as commis chef or production chef.

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