Further Details | |
|---|---|
Course Code | LP81022 |
Location | Yale |
Duration | Full Time, This is a 1 year full time course. |
Department | Foundation Learning, Hospitality & Catering |
Start Date | 01 Sep 2025 |
End Date | 19 Jun 2026 |
Course Overview
The Diploma at Level 1 is offered on a full-time basis, plus further opportunity for extracurricular experience during the evenings and weekends at functions/events.
The course of study will include: Practical and production sessions in larder, pastry and kitchen, front of house waiting on and reception to include functions/events on and off the premises. Other sessions include, related theory, administration, tutorials, resource based learning, portfolio development and Essential/Key Skills.
Diploma students will work on a rota basis in all production areas of the department to gain valuable all round practical experience, including kitchens and restaurants. Practical units are completed in the production kitchens and restaurant where lunches and dinners are prepared for the restaurant and served to the public. Students will also achieve the Certificate in Food and Beverage Service as part of their experience working front of house in our training restaurants.
Learners will complete practical and theory sessions covering topics such as:
Food safety in Catering
Preparing and cooking food by boiling, poaching, steaming, stewing, braising, roasting, grilling, baking and frying
Cold food preparation
Legislation that impacts the industry
Health & Safety awareness
The course contains two synoptic exams, these are practical based exams where learners will be required to prepare, cook and finish multiple dishes within a set time frame.
These exams are to be done independently, so they require good organizational skills and the ability to multi task.
Literacy and numeracy development will be a core focus for all learners on programme with each learner having the opportunity to undertake Essential Skills Wales qualifications in Communication and Application of Number or resit GCSEs in Maths and English.
Learners will be assigned a Progress Coach who will support them throughout their time on programme. They will ensure that any ALN support is put in place before learners start and that any new support needs that may arise are incorporated into their programme to help them to succeed. The course is fully supported to meet individual needs and learning differences.
The course of study will include: Practical and production sessions in larder, pastry and kitchen, front of house waiting on and reception to include functions/events on and off the premises. Other sessions include, related theory, administration, tutorials, resource based learning, portfolio development and Essential/Key Skills.
Diploma students will work on a rota basis in all production areas of the department to gain valuable all round practical experience, including kitchens and restaurants. Practical units are completed in the production kitchens and restaurant where lunches and dinners are prepared for the restaurant and served to the public. Students will also achieve the Certificate in Food and Beverage Service as part of their experience working front of house in our training restaurants.
Learners will complete practical and theory sessions covering topics such as:
Food safety in Catering
Preparing and cooking food by boiling, poaching, steaming, stewing, braising, roasting, grilling, baking and frying
Cold food preparation
Legislation that impacts the industry
Health & Safety awareness
The course contains two synoptic exams, these are practical based exams where learners will be required to prepare, cook and finish multiple dishes within a set time frame.
These exams are to be done independently, so they require good organizational skills and the ability to multi task.
Literacy and numeracy development will be a core focus for all learners on programme with each learner having the opportunity to undertake Essential Skills Wales qualifications in Communication and Application of Number or resit GCSEs in Maths and English.
Learners will be assigned a Progress Coach who will support them throughout their time on programme. They will ensure that any ALN support is put in place before learners start and that any new support needs that may arise are incorporated into their programme to help them to succeed. The course is fully supported to meet individual needs and learning differences.
Variety – observation, written assignments. Some of the underpinning knowledge is assessed using short paper based tests. Other types of assessment methods include research assignments / tasks including;
Designing menus / Giving alternative recipes including current nutritional guidelines
Producing guides, wall charts, information packs/sheet, leaflets and posters.
Producing presentations
The cookery units of this course are assessed by means of timed synoptic tests / the cooking of individual dishes stipulated within the course criteria.
Designing menus / Giving alternative recipes including current nutritional guidelines
Producing guides, wall charts, information packs/sheet, leaflets and posters.
Producing presentations
The cookery units of this course are assessed by means of timed synoptic tests / the cooking of individual dishes stipulated within the course criteria.
4 GCSEs at grades E/2 or above to include Maths and English Language/Welsh (1st Language).
For all learners who are looking to progress onto this L1 course from an Entry programme – you must have achieved your E3 qualification, progressed in math and English and hit all of the targets in your ILP.
At Coleg Cambria we would encourage you to do the very best that you can in your exams. The better your grades the more options you will have, and may result in you gaining entry onto a higher level course.
For all learners who are looking to progress onto this L1 course from an Entry programme – you must have achieved your E3 qualification, progressed in math and English and hit all of the targets in your ILP.
At Coleg Cambria we would encourage you to do the very best that you can in your exams. The better your grades the more options you will have, and may result in you gaining entry onto a higher level course.
Hotel and Catering training acts as an international passport to interesting work. The Hotel and Catering Industry is one of the largest employers in the country, with 2.2 million jobs and 200,000 full-time opportunities each year for people
Some courses may require kit/uniform to be purchased. Please see attached kit list for further information.
Useful downloads
Useful downloads
Kit ListReady to begin your journey?
Our Open Days
Our Open Days are your chance to explore the College and find out about the range of courses we offer.
Accessible Open Event – Llysfasi
28/11/2024
17:00
Neurodiverse people who want to study at Cambria are invited to our Accessible Open Events.
It’s the perfect opportunity to explore everything Cambria has to offer in a sensory-supportive setting.
Accessible Open Event – Bersham Road
21/11/2024
17:00
Neurodiverse people who want to study at Cambria are invited to our Accessible Open Events.
It’s the perfect opportunity to explore everything Cambria has to offer in a sensory-supportive setting.
Accessible Open Event – Northop
27/11/2024
17:00
Neurodiverse people who want to study at Cambria are invited to our Accessible Open Events.
It’s the perfect opportunity to explore everything Cambria has to offer in a sensory-supportive setting.
