Street Food Cookery Start Up

Start Date: 03/09/2026
Course is for: Adult
Learning Support:
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Are you ready to turn your passion for food into a thriving street food business?

Look no further!

Our “Street Food Cookery Start up” course is designed to equip aspiring food entrepreneurs like you with the essential skills and knowledge needed to succeed in the competitive world of street food.

You’ll learn the ins and outs of running a successful street food business, from crafting mouth-watering menus to mastering the art of marketing and customer service.

Our expert tutors will guide you through every step of the process, ensuring that you have the tools and strategies needed to stand out in the bustling street food scene.

Culinary Excellence: Hone your cooking skills and learn how to create irresistible street food dishes that keep customers coming back for more.
Business Management Mastery: Gain a deep understanding of small business management, marketing strategies, financial management, and operational efficiency tailored specifically for street food vendors.
Food Industry Regulations: Navigate the complex world of health and safety regulations, licensing requirements, and food handling laws with confidence.
Customer Service and Communication: Learn how to build strong customer relationships, handle complaints effectively, and enhance customer satisfaction.
Trendspotting and Market Research: Stay ahead of the curve by identifying food trends and understanding your target market’s preferences through effective market research.
Operational Efficiency and Sustainability: Streamline your operations, manage inventory effectively, and implement sustainable practices to reduce waste and minimize environmental impact.
Cultural Sensitivity and Authenticity: Explore the rich tapestry of international cuisine, learn to respect cultural traditions, and infuse authenticity into your street food offerings.
Online Presence and Social Media Marketing: Harness the power of social media to build your brand, engage with customers, and attract new business opportunities.
Networking and Collaboration: Forge valuable connections within the food industry, collaborate with suppliers and fellow entrepreneurs, and join forces to amplify your success.

Required Entry Qualifications

No previous qualifications are required, however you will need to attend an interview.

Sustainability

Check out how we are embedding sustainability throughout our catering courses:

We don’t print our learning portfolios, they’re all online
We use biodegradable packaging
Students grow their own micro herb gardens to use in their cooking
All food waste is collected and turned into biogas
We use locally sourced produce
We check our learning schemes weekly to ensure sustainability is embedded

Assessment

Most assessments will be carried out in our kitchens and our Enfields pop up kitchen, and you’ll be marked against the standards of the awarding body and be given continuous feedback to help you improve and grow as a chef.

You will learn industry standard techniques to make you stand out from the crowd using professional standard kitchens and virtual learning resources.

Work Experience & Employer Partners

We’ve partnered with a network of esteemed employers in the food industry, including renowned food trucks, pop-up stalls.

These partnerships provide you with unique opportunities and mentorship, giving you a competitive edge in the job market and invaluable industry connections.

Facilities, Kit And Equipment

All practical sessions are taught in our modern, well-equipped training kitchens which contain industry standard kit and equipment.

There will be a cost for the uniform and a set of professional knives.

We’ll let you know the price during the enrolment process.

All items can be purchased through the college’s preferred suppliers, ensuring you get the best rates.

Funding support is available to those who meet the eligibility criteria to help cover the cost.

Please ask us more about this at our enrolment events.

Next Steps

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 2 professional cookery course.

Finance And Funding

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.

WHAT CAN I DO WITH A QUALIFICATION IN STREET FOOD COOKERY START UP?

Bakers and Flour Confectioners

Restaurant and Catering Establishment Managers and Proprietors

Catering and Bar Managers

Cooks

Chefs

Knowledge

Production and Processing: Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Food Production: Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Mathematics: Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.

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.

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.

Median Salary
£28,417

Average Qualifications
Level 2 NVQ; GCSE at grades A*-C

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Knowledge

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.

Personnel and Human Resources: Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labour relations and negotiation, and personnel information systems.

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.

Median Salary
£21,181

Average Qualifications
Level 3 NVQ; A Levels

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Knowledge

Production and Processing: Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

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.

Food Production: Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Median Salary
£26,045

Average Qualifications
Level 2 NVQ; GCSE at grades A*-C

Find Out More

Knowledge

Production and Processing: Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

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.

Food Production: Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Median Salary
£20,553

Average Qualifications
Level 2 NVQ; GCSE at grades A*-C

Find Out More

Knowledge

Food Production: Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Production and Processing: Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

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.

Median Salary
£27,236

Average Qualifications
Level 2 NVQ; GCSE at grades A*-C

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Pathways

Accommodation, Travel and Food Services

People in these occupations provide lodging, travel, and tourism support services and prepare and serve food and beverages.

Skills

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.

Speaking

Talking to others to convey information effectively.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Learning Strategies

Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Mathematics

Using mathematics to solve problems.

Reading Comprehension

Understanding written sentences and paragraphs in work related documents.

Active Listening

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.

Writing

Communicating effectively in writing as appropriate for the needs of the audience.

Science

Using scientific rules and methods to solve problems.

View More About This Career

Skills

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Speaking

Talking to others to convey information effectively.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Writing

Communicating effectively in writing as appropriate for the needs of the audience.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.

Reading Comprehension

Understanding written sentences and paragraphs in work related documents.

Active Listening

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.

Learning Strategies

Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Mathematics

Using mathematics to solve problems.

Science

Using scientific rules and methods to solve problems.

View More About This Career

Skills

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.

Learning Strategies

Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Speaking

Talking to others to convey information effectively.

Active Listening

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.

Reading Comprehension

Understanding written sentences and paragraphs in work related documents.

Mathematics

Using mathematics to solve problems.

Writing

Communicating effectively in writing as appropriate for the needs of the audience.

Science

Using scientific rules and methods to solve problems.

View More About This Career

Skills

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.

Learning Strategies

Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Speaking

Talking to others to convey information effectively.

Active Listening

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.

Reading Comprehension

Understanding written sentences and paragraphs in work related documents.

Mathematics

Using mathematics to solve problems.

Writing

Communicating effectively in writing as appropriate for the needs of the audience.

Science

Using scientific rules and methods to solve problems.

View More About This Career

Skills

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.

Learning Strategies

Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Speaking

Talking to others to convey information effectively.

Active Listening

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.

Reading Comprehension

Understanding written sentences and paragraphs in work related documents.

Mathematics

Using mathematics to solve problems.

Writing

Communicating effectively in writing as appropriate for the needs of the audience.

Science

Using scientific rules and methods to solve problems.

View More About This Career