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Catering

We are based in the heart of the Catering and Hospitality industry; we are in ‘Cornwall’.

This is a practical, skills based course that has been designed to introduce students to the preparation, cooking and service of food and drink to a professional standard.

The course will cover a wide range of culinary skills through practical sessions that will prepare the way for a career in the catering industry. The course aims to enthuse and motivate those who have a keen interest in food and drink, developing an individual flare within a staged but busy catering environment.

You will cover a variety of topics throughout the course these will include learning about new techniques and skills, such as frying, baking, grilling, poaching, steaming and griddling. Also you will learn how to prepare and cook a variety of interesting and exciting dishes including meats, fish, sauces, salads, vegetables, soups, pastries, and hot and cold desserts. Beside all of the above you will cover the important issue like safety and hygiene in the kitchen and the importance of teamwork.

Your work will be assessed and marked regularly throughout each of the units. When you complete each unit you will receive a completion award of a pass, merit or distinction. At the end of all your units you will receive a summative grade that combines your previous awards.

The awarding body for this qualification is Edexcel

This qualification will provide a sound foundation for any career in hospitality and catering. During the first year you will study a level 2 Extended Certificate and a Level 3 Certificate in Catering, this would involve units like planning and running a hospitality event, investigating the  catering industry, contemporary  world food, prepare, cook and finish food etc.  Further studies throughout your second year could consist of a Level 3 Diploma in Catering, equivalent to 2 A-Levels or a Level 3 Extended Diploma in Catering, equivalent to 3 A-Levels. During these year you may cover units like, advance skills in patisserie, principals in food safety and nutrition etc.

During practical classes you will be required to wear full restaurant or kitchen uniform. Bodmin also has great contacts with Rick Stein, the Seafood Restaurant in Padstow and Michael Caines of Gidleigh Park in Chagford. We aim to visit these restaurants during the course and many more around the South West. During the course we aim to organise a trip to London and also Paris, which is a great opportunity to see the Catering and Hospitality industries in real life.