Hospitality & Catering

Poultec’s hospitality and catering Study programmes provide learners with both theory and practical based skills to start their career in the industry. Learners will learn a variety of preparation and cooking techniques that can be applied to an extensive variety of dishes.

All sessions are delivered in our cookery teaching suites at South Green Park, Mattishall. Study programmes are available at both levels two and three, with the opportunity to progress onto an Apprenticeship on successful completion.

City & Guilds Level 2 Diploma in Professional Cookery

Description
This course is an ideal introduction into the Hospitality Industry; this course focuses on the various aspects and skills needed to work within a kitchen based role, and will include how to prepare cook and finish the following:

• Meat/Poultry dishes
• Fish/Vegetable dishes
• Hot Sauces/Soups/Stocks
• Rice/Pasta dishes
• Pulses/Grain dishes
• Egg/Dough dishes
• Cakes/Sponges/Pastries
• Hot/Cold Desserts
• Healthy/Alternative dishes
• Vegetarian/Vegan dishes
• Nutrition

• The course will also include the following core skills:
• Teamwork/Employee Rights & Responsibilities
• Food Hygiene/Food Safety/Health & Safety
• CV & Interview Skills Workshop
• Level 1 Functional Skills English
• Level 1 Functional Skills Maths

Entry Requirements
You must be between the ages of 16-18. There are no formal academic entry requirements; however an initial selection interview is mandatory.

Progression Opportunities
To further your knowledge/skillset and become more employable within the given industry, subject to securing a work placement a full Apprenticeship is a possible route.

Costs
If you are 16 – 18 there are no course fees payable, however you may have some costs associated with uniform, equipment etc.

City & Guilds Level 3 VRQ in Professional Cookery

Description
This course is an ideal option for individuals looking to progress within the Hospitality Industry; this course focuses and builds on the various aspects and skills learnt on a Level 2 course. It will include how to prepare cook and finish the following:

• Develop working relationships with colleagues
• Food safety/Food Hygiene
• Hot Sauces/Soups/Stocks
• Complex Rice/Pasta dishes
• Complex Pulses/Grain dishes
• Complex Egg/Dough dishes
• Complex Cakes/Sponges/Pastries
• Complex Hot/Cold Desserts
• Complex Healthy/Alternative dishes
• Complex Vegetarian/Vegan dishes
• Nutrition

The course will also include the following core skills:

Teamwork/Employee Rights & Responsibilities
Food Hygiene/Food Safety/Health & Safety
CV & Interview Skills Workshop
Level 2 Functional Skills English
Level 2 Functional Skills Maths

Entry Requirements
You must be between the ages of 16-18. There are no formal academic entry requirements; however an initial selection interview is mandatory.

Progression Opportunities
To further your knowledge/skillset and become more employable within the given industry, subject to securing a work placement a full Apprenticeship is a possible route.

Costs
If you are 16 – 18 there are no course fees payable, however you may have some costs, associated with uniform, equipment etc.

Our study programmes commence from September — details on how to enrol are not available currently, however please do contact us to add your details to our interest list.