Hospitality & Catering
Fee Information

Fees indicated are based on the current year (August 2016 to July 2017) and are subject to change next year.

Our further education courses (Entry to Level 3) are usually free if you are 16-18 years old. Depending on your circumstances, you may be eligible for financial support to help with other costs associated with your course such as course materials and travel.

If you are aged 19 or over you may be required to pay fees.

If you are enrolling onto a Level 3 or 4 course and are over 19 years of age the fees may be higher and you will be required to take out an Advanced Learning Loan, please see the guide to fees for more information.

International students will be required to pay the full International course fee.

For more information, see our guide to fees.


About this course

The Diploma in Professional Cookery is suitable for anyone who works or would like to work as a professional chef in the catering and hospitality sector. It is ideal for learners coming straight from school who wish to seek a career in this industry.

By completing this industry standard qualification you will gain a high standard of cookery skills including processes, such as roasting and frying to commodities. You will also learning other workplace essentials like healthy eating and using kitchen equipment. What you can achieve depending the effort you yourself put in.

Entry Requirements

You need to provide proof [certificates] of having: If you are 16-19, a GCSE in Maths and English grades 4 - 9. If you have one GCSE 4 - 9 (A - C) in English or Maths you will still be able to enrol on VRQ Level 1 Professional Cookery. School applicants will need to have a good school report and references.

Students are required to buy a uniform and a basic set of equipment. To help keep costs to a minimum, these items are available to buy through Hammersmith and Fulham College. If you have any concerns about the cost of the uniform, please discuss this at your interview as we may be able to help.

Assessment Method

There are regular practical tests to make sure you are on course. Theory is mainly assessed through assignments and short answer questions.

You will study the following units and complete both practical assessments and short answer question papers to test your understanding of the different cooking methods: Unit 607 Prepare & cook food by boiling, poaching & steaming Unit 608 Prepare & cook food by stewing & braising Unit 609 Prepare & cook food baking, roasting & grilling Unit 610 Prepare & cook food by deep & shallow frying Unit 611 Regeneration of pre-prepared food Unit 612 Cod food preparation Unit 202 Food Safety in catering

You will completed assignments on the following units: Unit 602 introduction to employability in the catering and hospitality industry Unit 603 Health and safety in awareness catering and hospitality Unit 604 Introduction to healthier food and special diets Unit 605 Introduction to kitchen equipment

Complete 6 short timed cooking tests for both kitchen and pastry items Compete two 3 hour final synoptic practical cooking exams one for pastry and one for kitchen.

Progression Opportunities

Level 2 NVQ Diploma in Professional Cookery Level 2 Diploma in Professional Food and Beverage Service

Past students have gone on to work at Bafta, Royal Horseguards, The Shard and taken up apprenticeships with contractor catering companies.

Study Methods

You will study in one of the colleges 4 industrial kitchens, all fully equipped with industry equipment, and classrooms that will enhance your learning. You will take part in work experience and skills day with employers not to mention in-house and off-site functions held in the local community and or surrounding locations.

Enrolment

We look forward to welcoming you to Ealing, Hammersmith and West London's College. We are enrolling now. Come along to the College to enrol directly. See our enrolment dates and times. www.wlc.ac.uk/enrol