This course includes a range of modules to provide important insights into catering and focuses on the range of produce used in the industry.

Produce units include:

• Meat and Offal

• Fruits and Vegetables

• Pasta, Rice and Grains

• Fish and Shellfish

Whilst on this course you will also develop your underpinning knowledge in how to organise and deliver catering operations, determining costs and menu planning.

Students will be assessed throughout the course through practical assessments and short answer written tests to evidence their skills and knowledge.

Upon successful completion of this course students can progress onto the Level 2 Diploma in Culinary Skills to develop their skills even further. Students can use these qualifications to work towards becoming skilled in their ideal job in the Hospitality & Catering industry. Job roles in this sector include chef, cook, kitchen and catering assistants.

To study this course learners must hold a Level 1 Certificate in Culinary Skills and at least Level 1 Functional Skills in maths and English or equivalent.

This course costs £141.00, including exam fees.

You may be eligible for free study if you are 23 or under and this is your first full Level 2 or 3 course. Alternatively, if you are unemployed, receiving an eligible benefit, and taking the course to help you find employment.

You may also be entitled to additional financial support including course materials, uniforms, and childcare expenses depending upon your individual circumstances. Read more about Financial Support for adults.

If you would like to apply for this course, please click 'Apply' in the top right, follow the steps, and our Admissions Team will be in touch with you.

For more information, advice and guidance please phone Student & Learning Services on 01524 521385 or 0800 306306 or email advice@lmc.ac.uk

Course code: B36262-A1A