You will be taught by staff with extensive experience who will advance your knowledge and skills to meet the expectations of the Hospitality and Catering industry. Individual support, tuition and advice are available from our team of experienced and qualified tutors, assessors and advisors. The majority of your time at College will be spent in the service kitchen and restaurant as well as the traditional training kitchen where you will develop essential skills. In the theory units, taught in a classroom, you’ll cover topics such as advanced food hygiene, supervisory skills, health and safety, kitchen operations and kitchen management skills. If you are a full-time learner, you will follow a study programme which will consist of your main course plus English and Maths (where necessary). We have built up a wide and varied group of employers who support and help with the program of study, enabling an in-depth amount of employer engagement and enrichment. Such employers include Rick Stein, Paul Ainsworth (Paul Ainsworth academy) and Michael Cains as well as valuable support from local businesses.
You must attend an interview with the course manager, your experience, performance and attitude will be taken into account, you will need to have previously completed a Level 2 in Hospitality and Professional Cookery or have gained extensive industry experience.
Level 3 TLQ diploma in professional cookery is assessed through practical graded assessments, two theory-based external exams, a synoptic practical assessment, as well as a varied employer engagement program and service portfolio. Level 3 VRQ Award in Hospitality Supervision and Leadership Principles are assessed through assignment-based activities as well as observations that have taken place during the real working environment.
About Education Provider
| Region | South West |
| Local Authority | Cornwall |
| Ofsted Rating | Outstanding |
| Gender Type | Co-Educational |
| Address | College Road, Truro, TR1 3XX |
You will be taught by staff with extensive experience who will advance your knowledge and skills to meet the expectations of the Hospitality and Catering industry. Individual support, tuition and advice are available from our team of experienced and qualified tutors, assessors and advisors. The majority of your time at College will be spent in the service kitchen and restaurant as well as the traditional training kitchen where you will develop essential skills. In the theory units, taught in a classroom, you’ll cover topics such as advanced food hygiene, supervisory skills, health and safety, kitchen operations and kitchen management skills. If you are a full-time learner, you will follow a study programme which will consist of your main course plus English and Maths (where necessary). We have built up a wide and varied group of employers who support and help with the program of study, enabling an in-depth amount of employer engagement and enrichment. Such employers include Rick Stein, Paul Ainsworth (Paul Ainsworth academy) and Michael Cains as well as valuable support from local businesses.
You must attend an interview with the course manager, your experience, performance and attitude will be taken into account, you will need to have previously completed a Level 2 in Hospitality and Professional Cookery or have gained extensive industry experience.
Level 3 TLQ diploma in professional cookery is assessed through practical graded assessments, two theory-based external exams, a synoptic practical assessment, as well as a varied employer engagement program and service portfolio. Level 3 VRQ Award in Hospitality Supervision and Leadership Principles are assessed through assignment-based activities as well as observations that have taken place during the real working environment.