Professional Cookery & Hospitality

The course will cover many topics which will include the following:

  • Prepare & cook meat & offal
  • Prepare & cook fish & shellfish
  • Prepare & cook Poultry
  • Produce cook hot & cold deserts & puddings
  • Health & Safety

  • Entry requirements

    Level 1 Certificate in Professional Cookery. To complete the assessments you will need a good level of English, both written and spoken. Selection is by interview and a reference.

  • Who is the course for?

    This course is for individuals who have a passion for professional cookery & are looking to have a career as a professional chef in the catering and hospitality sector.

  • Study methods

    The majority of the course will be practical based in the college restaurant & kitchen. There will be theory based classes in addition to practical classes. This is to give guidance on passing exams and assignments. It will also be necessary to complete home study.

  • How is the course assessed?
    • Practical assessments which will be completed within your practical lessons
    • Written exams and written assignments.
  • Where Next – Further Studies

    Progress onto a commis chef, production chef or Chef de Partie apprenticeship depending on overall grade.

  • How to apply

    To apply for a course choose one of these methods:

    >> Online - click the Apply Now button, fill out the form and submit
    >>Post - download an application form here , or use the form in the prospectus. Fill it out and return it to:
    Student Records/Admissions, Uxbridge College, Park Road, Uxbridge, Middlesex, UB8 1NQ.

    When we have received your application we will contact you to arrange an interview time.

Course starting Sep 2022

Starts 1 September 2022

Duration 1 Year(s)

Location Hayes Campus

Days/Time Monday-Friday
09:00 - 17:00

About this course

Full Time

C2DCOF