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C&G Level 1 Certificate in Food Preparation & Cooking (7131-03)

Entry Requirements

No previous industry experience in catering or hospitality is required. GCSEs at grade E (grade 2) or above in English and maths with a good standard of written and spoken English is desirable.

Who is the course for

This course is for those who have a passion for food and drink, completing this course is your first step to working in a professional kitchen or restaurant. The course also includes the C&G Level 1 Certificate in Introduction to Hospitality Industry (7107-11).

Course Content

A total of 12 units must be achieved for the full qualification. The units cover the following areas:

  • Introduction to the hospitality industry
  • Health and safety
  • Food hygiene
  • Cooking methods
  • Preparation and cooking of hot and cold dishes
  • Customer care
  • Teamwork
  • Food and drink service.

Study Methods

Theory lessons through out the year on specific subject units within the qualification. RWE sessions in Revisco restaurant preparing, cooking and serving real customers in the college restaurant open to the public. Skills build sessions in the kitchen to gain skills of certain dishes to enable assessment of these dishes to gain Pass/Merit/Distinction grades.

How is the course assessed

Theory based units are assessed through graded assignments and short answer tests in exam conditions. Practical units are assessed by graded short answer tests and a graded practical test using specific dishes in exam conditions. Additionally, two graded practical synoptic exams preparing and cooking multiple dishes in exam conditions. One unit is assessed by an on-line test.

Where next - Further Studies

C&G Level 2 NVQ Diploma in Professional Cookery or an Intermediate Apprenticeship in Catering & Professional Chefs.

Where next - Job Opportunities

You can also go into employment as a trainee commis chef or waiter/ waitress.

C&G Level 1 Certificate in Food Preparation & Cooking (7131-03)

Uxbridge, UK
Alternative Courses/Degrees

Published on 1 Jun 2020