catering and hospitality - course prospectus

8/11/2019 Catering and Hospitality - Course Prospectus

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Catering and HospitalityCourse guide 2015/16


2/16

Connor, Catering Student

We believe in providing students withthe wide range of skills and experiences

that will fully prepare you for life aftercollege, whether you are looking toenter the world of work or progress ontoa higher level of study.

This means that during yourtime at college you willhave the opportunity to: ^ Undertake work

placements Enter competitions

against other colleges

Work on projects withlocal businesses Attend masterclasses

and workshops fromindustry professionals

Go on trips and visitsrelevant to your area ofstudy

Get paid work as partof the Colleges StudentCrew

northhertscollege Level 2Professional Cookery Student,

Piran Dewey, completed workexperience at the Michelinstarred Galvin at Windowsrestaurant situated within theHilton Hotel on Londons ParkLane. Read more on page 14


3/16

northhertscollege Indulge Restaurantready for #bigstudenttakeover galadinner

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Indulge Restaurant isNorth HertfordshireColleges studentrun contemporaryrestaurant, which is

open to the public.Under the directionof our head chef andvisiting chefs,the

studentsdesign, prepare and

serve all of the menus.The restaurant is openfor lunch from Tuesdayto Friday and forregular theme eveningsthroughout the year.

Indulge Restaurantenables students totrain in a commercialenvironment whilstunder the guidance andinstruction of collegestaff.


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We are pleasedto have formed afantastic

partnership withthe Novotel Hotelin Stevenage, whofor the past twoyears have enabledour students totakeover the frontof house, bar andkitchen roles for atwo day period. northhertscollege Student Danielle

Bennetts decorative theme set andready to go #bigstudetntakeover

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A team of over 50students took overthe Novotel in May2014, catering forboth lunch andevening meals.This included theEnterprise GalaDinner, where150 guests, frombusinesses aroundthe region, enjoyed

a gourmet threecourse meal.Opportunities like

this provide studentswith a chance toput their skills intopractice, experiencedifferent workingenvironments and makeindustry contacts forthe future.


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Entry 3 Certificate inCatering and Hospitality(FC088)

Level 1 Diploma in

Introduction to theHospitality Industry (FC157)

Level 1 Diploma inIntroduction to ProfessionalCookery (FC001)

Level 2 Diploma in Food andBeverage Service (FC156)

Level 2 Diploma inProfessional Cookery (FC091)

Level 3 Diploma in Food andBeverage Supervision (FC041)

Level 3 Diploma in AdvancedProfessional Cookery (FC098)HOW TO APPLY

Ca t er ing a n

d H o s p it a lit y

Co u r s es


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TOPICS OF STUDY

Th is p r a c t ic a l c o u r s e o f fe r s

a b r o a d int r o d u c t io n int o t h e

c a t e r ing a nd h o s p it a lit y ind u s t r y.

Yo u w ill h a v e t h e o p p o r t u n it y t o

s t u d y :

^ He a lt h , s a fe t y a nd h y g ie ne

^ Co m m u nic a t io n a t w o r k

Ho u s e k e e p ing

Ta b le p r e p a r a t io n

^ Ba s ic fo o d p r e p a r a t io n a nd

c o o k ing

REAL LIFE LEARNING

Ou r ind u s t r y s t a nd a r d t r a in ing

k it c h e ns s im u la t e a p r o fe s s io na l

w o r k e nv ir o nm e nt , a nd o u r Ind u lg e

Re s t a u r a nt is o p e n t o t h e p u b lic for

b o t h lu nc h a nd d inne r . St u d e nt s w ill

b e t a u g h t b y t u t o r s w h o h a v e f ir s t

h a nd e x p e r ie nc e w o r k ing w it h in

t h e c a t e r ing ind u s t r y.

COURSE DURATION

1 y e a r

COURSE LOCATION

Ce nt r e fo r t h e Ar t s

ENTRY REQUIREMENTS

Th e r e a r e no fo r m a l e nt r y

r e q u ir e m e nt s fo r t h is c o u r s e .

PROGRESSION OPPORTUNITIESUp o n s u c c e s s f u l c o m p le t io n o f t h is

c o u r s e y o u c a n p r o g r e s s o nt o t h e

Le v e l 1 Ce r t if ic a t e in Int r o d u c t io n

t o t h e Ho s p it a lit y Ind u s t r y o r

Le v e l 1 Dip lo m a in In t r o d u c t io n t o

Pr o fe s s io na l Co o k e r y.

Ent r y 3 Ce r t if ic a t e in Ca t e r ing a nd

Ho s p it a lit y (FC0 88)


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TOPICS OF STUDYTh is c o u r s e w ill int r o d u c e y o u t o w o r k ing b o t h a s f r o nt o f ho u s e s t a f f a nd in t h e k it c he n . Yo u w ill ha v e t h e o p p o r t u nit y t o s t u d y :

^ Ba s ic f o o d p r e p a r a t io n a n d c o o k ing

Se r v in g f o o d a n d d r in k Cu s t o m e r c a r e

He a lt h , s a fe t y a n d h y g ie n e Ba s ic f o o d h y g ie n e Us in g k it c h e n e q u ip m e n t

COURSE DURATION1 y e a rCOURSE LOCATIONCe nt r e fo r t he Ar t s

ENTRY REQUIREMENTS4 GCSEs a t g r a d e s E-G a nd a n int e r e s t in t he c a t e r ing ind u s t r y.PROG

RESSION OPPORTUNITIESUp o n s u c c e s s f u l c o m p le t io n o f t h is c o u r s e y o u c a n p r o g r e s s o nt o t he Le v e l 2 Dip lo m a in Fo o d a nd Be v e r a g e Se r v ic e o r Le v e l 2 Dip lo m a in Pr o fe s s io na l Co o k e r y.

Le v e l 1 Dip lo m a in Int r o d u c t io n t o t h e Ho s p it a lit y Ind u s t r y (FC157)


8/16

Th is c o u r s e is d e s ig ne d a s a s t a r t ing p o i

nt fo r s t u d e nt s lo o k ing t o p u r s u e a c a r e e r in p r o fe s s io na l c o o ke r y. Yo u w ill le a r n: Fo o d s a fe t y in c a t e r ing

^ Int r o d u c t io n t o h e a lt h ie r fo o d s a nd s p e c ia l d ie t s

^ Int r o d u c t io n t o k it c h e n

e q u ip m e nt ^ Int r o d u c t io n t o p e r s o na l

w o r k p la c e s k ills ^ Bo iling , p o a c h ing a nd s t e a m ing ^ St e w ing a nd b r a is ing ^ Ba k ing , r o a s t ing a nd g r illing ^ De e p f r y ing a nd s ha llo w f r y ing ^ Re g e ne r a t io n o f p r e -p r e p a r e d

fo o d

^ Co ld fo o d p r e p a r a t io n

PROJECTS Ou r le v e l 1 s t u d e nt s a r e p r o v id e d

w it h t h e o p p o r t u nit y t o d e s ig n t he ir o w n m e nu s a nd r u n t h e ir o w n t h e m e e v e ning w it h in o u r Ind u lg e Re s t a u r a nt .

REAL LIFE LEARNINGYo u w ill b e w o r k ing w it h in t h e c o lle g e s c o m m e r c ia l r e s t a u r a nt b o t h in t he k it c he n a nd f r o nt o f ho u s e o n a r o t a s y s t e m a nd s o m e e v e ning w o r k w ill b e r e q u ir e d .Co u r s e d u r a t io n1 y e a r

COURSE LOCATIONCe nt r e fo r t h e Ar t sENTRY REQUIREMENTS4 GCSEs Gr a d e D o r a b o v e , inc lu d ing m a t hs a nd Eng lis h .PROGRESSION OPPORTUNITIESUp o n s u c c e s s f u l c o m p le t io n o f t h is c o u r s e y o u c a n p r o g r e s s o nt o t he Le v e l 2 Dip lo m a in Pr o fe s s io na l Co o ke r y o r lo o k fo r a Ca t e r ing Ap p r e nt ic e s h ip .

Le v e l 1 Dip lo m a in Int r o d u c t io n t o Pr o fe s s io na l Co o k e r y (FC0 0 1)

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Th is c o u r s e w ill p r o v id e y o u w it h a r a ng e o f s kills a nd a f ir m

u nd e rs t a nd ing o f t h e o p e r a t io ns w it h in a r e s t a u r a nt

. Yo u w ill

h a v e t h e o p p o r t u n it y t o s t u d y :

^ He a lt h ie r fo o d a nd s p e c ia l d ie t s

^ Pr e p a r e , c o o k a nd f in is h fo o d

^ Se r v ic e o f fo o d a t t h e t a b le

^ Se r v ic e o f a lc o h o lic a nd no n-a lc o h o lic d r ink s

^ Co ns u m e r r ig h t s

^ Pla nning a nd r u nn ing a

h o s p it a lit y e v e nt

^ Ac c o m m o d a t io n s e r v ic e s in

h o s p it a lit y

^ Ho s p it a lit y f r o nt o f f ic e

o p e r a t io n

REAL LIFE LEARNINGOu r le v e l 2 s t u d e nt s w o r k o n

a r o t a b a s is a t o u r Ind u lg e

Re s t a u r a nt d u r ing b o t h lu nc h t im e

s e r v ic e a nd o u r t h e m e e v e n ing s .

Pa id w o r k o p p o r t u n it ie s a ls o

e x is t d u r ing c o lle g e f u nc t io ns

a nd e v e nt s .

COURSE DURATIONI y e a r

COURSE LOCATIONCe nt r e fo r t h e Ar t s

ENTRY REQUIREMENTS

4 GCSEs a t Gr a d e D o r a b o v e inc lu d ing Eng lis h a nd m a t h s .

PROGRESSION OPPORTUNITIESUp o n s u c c e s s f u l c o m p le t io n o f t h is c o u r s e y o u

c a n lo o k fo r

e m p lo y m e nt in a f r o nt o f h o u s e p o s it io n o r p r og r e s s o nt o t h e

Le v e l 3 Dip lo m a in Fo o d a nd Be v e r a g e Su p e r vis io n .

Le v e l 2 Dip lo m a in Fo o d a nd Be v e r a g e

Se r v ic e (FC156 )


10/16

Th is c o u r s e is d e s ig ne d t o e q u ip

y o u w it h a w id e r a ng e o f b a s ic

s k ills r e q u ir e d t o w o r k w it h in

p r o fe s s io na l c o o k e r y . Yo u w ill

b e w o r k ing w it h in t h e c o lle g e s

c o m m e r c ia l r e s t a u r a nt b o t h in

t h e k it c h e n a nd f r o nt o f h o u s e o n

a r o t a s y s t e m a nd s o m e e v e n ing

w o r k w ill b e r e q u ir e d. Yo u w ill

le a r n :

Fo o d p r e p a r a t io n a nd c o o k e r y

He a lt h a nd s a fe t y

Co o k ing fo o d b y d if fe r e nt

m e t h o d s

Ba k e r y a nd p a s t r y w o r k

REAL LIFE LEARNINGOu r le v e l 2 s t u d e nt s h a v e t h e

o p p o r t u n it y t o a c t a s h e a d c h e f

a nd d e s ig n t h e ir o w n m e nu fo r o ne

o f o u r t h e m e e v e ning s t h r o u g h o u t

t h e y e a r a t Ind u lg e Re s t a u r a nt .

COURSE DURATION

1 y e a r

COURSE LOCATION

Ce nt r e fo r t h e Ar t s

ENTRY REQUIREMENTS

Le v e l 1 Dip lo m a in Int r o d u c t io n t o

Pr o fe s s io na l Co o k e r y o r e q u iv a le nt

ind us t r y e x p e r ie nc e

PROGRESSION OPPORTUNITIESYo u c a n lo o k fo r e m p lo y m e nt a s a

c h e f o r p r o g r e s s o nt o t h e Le v e l 3

Dip lo m a in Pr o fe s s io na l Co o k e r y .

Le v e l 2 Dip lo m a in Pr o fe s s io na l Co o k e r y

(FC0 9 1)

northhertscollege Professional Cookery studentAdam Hollington secureda permanent position asa chef at the 5* PullmanHotel in London, following asuccessful work placement.

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10


11/1611

This c o u r s e w ill p r o v id e y o u w it h a

p r a c t ic a l, in d e p t h k no w le d g e o f t h e h o s p it a lit y ind u s t r y a nd inc lu d e s t h e BIIAB Pe r s o na l Lic e nc e q u a lif ic a t io n. Yo u w ill s t u d y :

Pr in c ip le s o f s u p e r v is in g fo o d a nd b e v e r a g e s e r v ic e s

Fo o d s a fe ty s u pe r v is io n f o r c a t e r ing

^ Pr o m o t in g f o o d a n d b e v e r a g e s e r v ic e s a nd p r o d u c t s

Su p e r v is in g c u s t o m e r s e r v ic e p e r fo r m a nc e in ho s p it a lit y, le is u r e , t r a v e l a nd t o u r is m

Su p e r v is in g f o o d a n d b e v e r a g e s e r v ic e

Le g is la t io n in fo o d a n d b e v e r a g e s e r v ic e

Le g a l a n d s o c ia l r e s p o

ns ib ilit ie s o f a Pe r s o na lLic e nc e Ho ld e r

Ba r is t a s k ill s

^ Pr e p a r e a n d s e r v e w in e s

^ Pr e p a r e a n d s e r v e a lc o h o lic

a nd c o ld no n-a lc o h o lic b e v e r a g e s

Pr o v id e a d v ic e t o c u s t o m e r s o n fo o d a nd b e v e r a g e m a t c h ing

Pre p a r e a n d s e r v e c o c k ta ilsREAL LIFE LEARNINGOu r le v e l 3 s t u d e nt s t a k e o n a s u p e r v is o r y r o le w it h in o u r Ind u lg e Re s t a u r a nt d u r ing b o t h lu nc h s e r v ic e a nd o u r t h e m e e v e nin g s .

COURSE DURATION1ye a r

COURSE LOCATIONCe nt r e fo r t he Ar t s

ENTRY REQUIREMENTSLe v e l 2 Dip lo m a in Fo o d & Be v e r a g e Su p e r v is io n.

PROGRESSION OP

PORTUNITIESUp o n s u c c e s s f u l c o m p le t io n o f t h is c o u r s e y o u c a n lo o k fo r e m p lo y m e nt a s a r e s t a u r a nt m a na g e r o r e v e nt s c o o r d ina t o r .

Le v e l 3 Dip lo m a in Fo o d a nd Be v e r a g e Su p e r v is io n (FC0 4 1)


12/16

This c o u r s e w ill e q u ip y o u w it h

a d v a nc e d fo o d p r e p a r a t io n a nd c o o ke r y s k ills r e q u ir e d t o w o r k a s a p r o fe s s io na l c h e f . Yo u w ill b e w o r k ing w it h in t h e c o lle g e s c o m m e r c ia l r e s t a u r a nt a nd h a v e t he o p p o r t u nit y t o s t u d y : Su p e r v is o r y s k ills in t h e

h o s p it a lit y ind u s t r y

Pr a c t ic a l g a s t r o no m y ^ Ad v a nc e d s k ills a nd t e c h niq u e s

in p r o d u c ing v e g e t a b le a nd v e g e t a r ia n d is h e s

Ad v a nc e d s k ills a nd t e c hniq u e s in p r o d u c ing m e a t d is h e s

Ad v a nc e d s k ills a nd t e c h niq u e s in p r o d u c ing p o u lt r y a nd g a m e d is h e s

Ad v a nc e d s k ills a nd t e c hniq u e s in p r o d u c ing f is h a nd s h e llf is h

Pr o d u c ing fe r m e nt e d d o u g h a nd b a t t e r p r o d u c t s

Pr o d u c ing p e t it fo u r s ^ Pr o d u c ing p a s t e p r o d u c t s ^ Pr o d u c ing h o t , c o ld a nd f r o ze n

d e s s e r t s

^ Pr o d u c ing b is c u it s , c a k e s a nd

s p o ng e s REAL LIFE LEARNINGOu r le v e l 3 s t u d e nt s h a v e t h e o p p o r t u nit y t o a c t a s he a d c he f a nd d e s ig n t h e ir o w n m e nu fo r o ne o f o u r t he m e e v e ning s t h r o u g h o u t t h e ye a r a t Ind u lg e Re s t a u r a nt .

COURSE DURATION1 y e a r

COURSE LOCATIONCe nt r e fo r t he Ar t s

ENTRY REQUIREMENTSLe v e l 2 Dip lo m a in Pr o fe s s io na lCo o k e

r y.PROGRESSION OPPORTUNITIESUp o n s u c c e s s f u l c o m p le t io n o f t h is c o u r s e y o u w ill b e a b le t o lo o k fo r w o r k a s a s e nio r c he f o r r e s t a u r a nt m a na g e r .

Le v e l 3 Dip lo m a in A d v a nc e d Pr o fe s s io na l Co o k e r y (FC0 98)

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13/16

St a r ti n g a t NHC in 2 0 12 , Pir a n

f ir s t c o m p le t e d le v e l 1, b e f o r e

m o v in g o n t o le v e l 2 a n d w il l

c o m p le t e h is le v e l 3 d ip lo m a in

p r o fe s s io n a l c o o k e r y in J u n e

2 0 15 . Pir a n h a s b e e n in te r e s t e d in c o o k in g s in c e h e w a s 11 y e a r s

o ld a n d d e c id e d h e w a s g o in g

t o m a k e it h is fu t u r e c a r e e r

w h e n h e w a s 13 a n d h a d ju s t g o t

h is f ir s t jo b in a k it c h e n .

Du r in g h is s t u d ie s, Pir a n h a s w o rk e d in G a lv in a t Win d o w s -

a M ic h e li n st a r r e d r e s t a u r a n t

in Lo n d o n - a s w e ll a s w o r k in g

a lo n g s id e t e le v is io n c h e f

Je a n - Ch r is t o p h e No v e lli fo r a

w e e k e n d .

Pir a n s a id : Th e c o lle g e h a s

b e e n re a lly s u p p o r t iv e b o t h

in m y p e r s o n a l li fe a n d w it h

c o lle g e w o r k t o o , o f fe r ing a lo t

o f w o r k e x p e r ie n c e .

Mi c h e l i n s t a r r e d w o

r k

e x p e r i e n c e f o r P i r a n

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14/16

Weve established some great links withlocal prestigious restaurants includingHermitage Road Bar and Restaurant inHitchin and The Fox in Willian.

Harry Kodagoda, Director of Food forAnglian Country Inns who run both

restaurants, is very supportive of thecollege having been a student himselfat Letchworth Technical College (aformer NHC centre). We have been ableto place numerous students on workexperience within the kitchens of thesetwo establishments.

One particular success story is RyanPanteny, a former level 3 student, whoafter undertaking work experience atHermitage Road was offered a full-timeposition and has since been promoted toChef de Partie.

#NHCSuccessStories


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How to applyOnce youve decided whichcourse is right for you, there are anumber of ways to apply:

Pick up an application formfrom reception at any of ourcentres

Call us on 01462 424242 toapply by telephone

Visit our websitewww.nhc.ac.uk, find yourcourse and apply online

Travel to collegefor 2Weve teamed up with the Uno busto provide students with unlimiteddaily travel for just 2! There arealso great deals to be had withArriva and CentreBus.

75% off train travelfrom RoystonFull-time students travelling fromRoyston are eligible for 75% off ofmonthly tickets bought in advancefrom Royston station.

Terms and conditions apply.

#Discovermoreopportunitiesavailableto CateringStudentslike Connorworkingin IndulgeRestaurant...

Watch here


16/16

/northhertscollege @N_HertsCollege

catering and hospitality - course prospectus

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