Do you consider yourself a bit of a foodie? Do you love to cook for friends and family and have ambitions of working in this fast-paced industry? Do you one day dream of running your own business or travelling the world cooking professionally? If so, this is the course for you.The North East is an excellent base for anyone wishing to work in the food industry with its growing street-food scene, vibrant café culture and some amazing independent restaurants offering cuisines from around the world.
Study with us and you’ll gain the essential skills and knowledge of the industry. You’ll train as part of our professional team in our student-run Kitchens, and work with our industry partners to gain experience and exposure, while building your network.
Past students have enjoyed great success including employment with top eateries such as Terry Laybourne’s Broad Chare and 21, House of Tides, Six at BALTIC, Aiden’s Kitchen, Crowne Plaza, Jesmond Dene House, as well as prestigious hotels including The Ritz London.
You’ll train in our kitchens and learn practical skills with our industry-experienced teaching team while also gaining the knowledge to prepare you for a career in the catering and hospitality industry. We’ll expand your skillset and talents by running guest workshops with some of the region’s most renowned chefs and business-owners.
On completion of this course you will gain an industry recognised qualification NVQ Level 2 Certificate in Professional Cookery and a City & Guilds Level 2 Award in Food Hygiene. This study programme will give you the knowledge to pursue a career in catering and hospitality and support you to develop the skills you needs for your career aspirations. During your studies you will cover the following topics:
Professional cookery
You’ll develop core skills in the correct use of equipment and knives in order to cook and present a wide range of meat, fish and poultry dishes with an extensive variety of accompaniments such as vegetables, sauces and garnishes.
Sweet!
In order to give you a broader transferable skillset you will also learn how to prepare, cook and finish a range of hot and cold desserts. You’ll experiment with pastry products including cakes, sponges, biscuits and scones as well as bread and other dough products.
Menu design
Designing and costing a menu are key skills all chefs need. On this course you’ll learn how to develop menus for a variety of customers and events including preparation for customers with allergies and understanding the fundamentals of nutrition. This will also enhance your English and maths skills. Win, win!
Food hygiene
Working in a safe, hygienic and secure kitchen environment is key in this industry. On this course you’ll learn essential hygiene requirements and on completion you’ll gain a nationally recognised food hygiene certificate.
Bon Appétit
To be a chef you need to know culinary terms that come with a broad repertoire of dishes. On this programme you’ll gain an understanding of international culinary terms in French and Italian.
Food and beverage service
While this course is aimed at those who want to be in the kitchen, a great chef ensures their customers have the best experience throughout their visit, whether that’s how they’re greeted and served or having staff who can explain menu options. You’ll learn about front-of-house operations and dealing with customers so you can best support your customer-facing team in the future.
Three GCSEs grade 4 or above including either English or maths or Level 1 cookery.
We also consider experience if you are returning to study and don’t hold transferable formal qualifications in this area.
You’ll work on skills technique developments and employer-inspired projects.
Most assessments will be carried out in our training kitchens, you will be given opportunity to prepare and cook food for evenings and external events with to demonstrate your skills which have developed throughout the programme. You’ll be marked against the standards of the awarding body and given continuous feedback to help you improve and grow as a chef.
Our students have real, live projects to work on, masterclasses from top chefs and opportunities to showcase their work with paying customers during our external events and themed evenings.
We want you to be work ready when you leave us and able to put what you have learned into practice in the workplace. Relevant quality work experience is key and we encourage you to complete part-time work in the sector to gain more experience while you study. We’ll also support you to find a placement or mentor to strengthen your CV.
Check out how we are embedding sustainability throughout our catering courses:
When you have successfully completed the qualification you will have the skills and knowledge to enter the world of work or you can continue your learning by progressing to Level 3 or an apprenticeship.
During the course you will need to wear a Gateshead College catering uniform which you will need to buy, along with a course book and knife kit.
Funding is available and we’ll discuss this with you at your interview or induction.
Most people aged 19 years and over can qualify for free course fees and there are grants and bursaries you can apply for to help cover the costs of coming to college, depending on your circumstances.
If you don’t qualify for funding help and have to pay for course, you could pay a 25% deposit and four consecutive monthly standing order payments for the balance. The course fee must be over £100 to qualify.
For one to one advice, contact our friendly team who will assess your individual circumstances and give you the right information. You can contact them on 0191 490 2246 [email protected] or via Live Chat.
If this is a Level 3 qualification and you may qualify for free course fees and there may be grants and bursaries you can apply for to help cover the costs of coming to college, depending on your circumstances.
If you already have a full level 3 qualification and are aged 19 or over you can pay the fee in full upfront and receive a 10% discount. Or you can apply for an Adult Advanced Learner Loan, a low interest loan with no upfront fees that you pay back in installments once you’re earning.
For more information, come along to an Enrolment Event, call 0191 490 4627 or email [email protected]
Those aged under 18 years old are not eligible to study this course as it is a part time programme.
Whatever support you need, we’re here for you and will make sure you get the most out of your time at college. We have expert teams in place to look after every single one of our students.
To contact our dedicated Learning Support team email [email protected] or head to Live Chat
Knowledge
Therapy and Counselling: Knowledge of principles, methods, and procedures for diagnosis, treatment, and rehabilitation of physical and mental dysfunctions, and for career counselling and guidance.
Customer and Personal Service: Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Psychology: Knowledge of human behaviour and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioural and affective disorders.
Education and Training: Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
English Language: Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Median Salary
£38,221
Averge Qualifications
Communications and Media: Knowledge of media production, communication, and dissemination techniques and methods. This includes alternative ways to inform and entertain via written, oral, and visual media.
Sales and Marketing: Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
Administration and Management: Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modelling, leadership technique, production methods, and coordination of people and resources.
£11,568
Public Safety and Security: Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
£21,718
Computers and Electronics: Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
Engineering and Technology: Knowledge of the practical application of engineering science and technology. This includes applying principles, techniques, procedures, and equipment to the design and production of various goods and services.
Mathematics: Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
Telecommunications: Knowledge of transmission, broadcasting, switching, control, and operation of telecommunications systems.
£46,137
People in these occupations study mathematical methods, apply mathematics to solve problems, and study and describe human society.
Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Talking to others to convey information effectively.
Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
Understanding written sentences and paragraphs in work related documents.
Communicating effectively in writing as appropriate for the needs of the audience.
Understanding the implications of new information for both current and future problem-solving and decision-making.
Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Using mathematics to solve problems.
Using scientific rules and methods to solve problems.
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