Hospitality courses at BCoT

Hospitality

Food and Beverage Service Supervision

C&G Level 3 Diploma

Diploma in Professional Cookery

Level 2 City & Guilds VRQ Diploma

This course is ideal for progression from the Level 1 Diploma. You will build on the skills previously gained and it will prepare you for work in professional catering kitchens.

Food Preparation

NVQ Level 3

This course will allow you to gain the advanced skills necessary to work in a professional kitchen. You will learn to prepare food to the highest standards and will also be given the opportunity to undertake three months work placement in a top class restaurant in the UK or abroad.

Hospitality

BTEC Level 3 Extended Diploma

This is a business management course for the hospitality and catering industry.

You will study a variety of business related topics including marketing, human resources and finance as well as acquiring practical skills through working in our professional kitchen and restaurant.

Hospitality and Catering

Entry Level 3

This course will give you the skills and understanding required to work in this exciting sector. You will learn about the industry and how to produce superb food in our training kitchens.

Introduction to Professional Cookery

City & Guilds VRQ Diploma

An ideal course for school-leavers or adults looking to retrain and looking for a first step into the Hotel and Catering Industry.

You will gain knowledge and understanding in such important skills as frying, baking, grilling, poaching, steaming and griddling. You learn how to prepare and cook lots of interesting and exciting dishes including meats, fish, sauces, soups, vegetables, salads, pastries, hot and cold desserts, whilst working in our very successful restaurant.

Why Study...

Download our “Why study?..Hospitality ” guide

Name: Jack Williams
School: Cranbourne Business & Enterprise College
Course: Food Preparation and Cookery NVQ 1, 2 & 3

What sort of qualities are necessary for a career in hospitality and catering?

“Students have to be dedicated and hard working.”

What do you think of the lecturers?

“The lecturers are brilliant and have lots of experience in industry to pass on. They are always happy to help and guide.”

What do you think of the facilities at BCoT?

“Great! The industry standard kitchens and working restaurant give students a real life experience. I have had the experience of working front of house as well as preparing and cooking a wide variety of dishes.”

Is work experience part of the course?

“Yes, work experience is guaranteed at the end of the NVQ 3. I was fortunate to be given a placement with Marco Pierre White at the Yew Tree at Highclere which has led to a permanent position. I am really thrilled to be given this opportunity and consider myself lucky. The staff are really helpful and it’s a privilege to be able to produce such high standard food which has been cooked from fresh. With a famous name on my CV I should be able to get work anywhere!”

What is you long term ambition?

“My long term ambition is to one day open my own restaurant serving fresh food of a high standard and be awarded a Michelin Star.” Have you enjoyed the NVQ 3 course?

“The course is fun and lots of hard work. I enjoy every aspect including the theory. I particularly like being in the kitchen and the challenge of working on ‘mains’.

“It’s quite a demanding course and not a good idea to join thinking the training will be a push over. Take it from one who learnt the hard way, be guided by the lecturers - I wish I had sooner! I got there in the end and was thrilled to be awarded a Cup of Excellence for Level 3 Catering for 2007/8.”