|Qualification:||NVQ Level 3 Diploma in Food and Drink Service||Type:||Vocational|
|Entry Requirements:||NVQ Level 2 qualification in this area plus Level 2 in either Maths or English.||Start Date:||Sept 2017|
On this course you will gain enhanced front of house skills which will ultimately teach you how to ‘run’ a restaurant. You will learn to hold briefing and debriefing sessions, supervise the laying up of our restaurant, plan and organise restaurant events, run the restaurant and manage the team of students, liaise and communicate with chefs, practice how to handle complaints and manage conflict, and become more alcohol aware. You will also be expected to carry out skills, such as Geuridon, independently.
Our Hospitality courses are predominantly practical with additional theories to help your understanding and knowledge. You will work in a variety of situations including workshop sessions, taught restaurant practical classes, as well as lectures and seminars. You will work in the College’s stylish commercial Restaurant and Bistro, Farringtons which has a fully licensed bar and three professionally equipped kitchens.
You will study a variety of interesting modules including:
All your work is stored, tracked and managed through smart assessor. You will be assessed through practical observation to prove competency, and you will also complete some tests to examine your underpinning knowledge.
There will be opportunities to take part in a variety of trips and visits, which will incur a nominal fee.
Our stylish restaurant and bistro, Farringtons, is a fully functional commercial venue which is open to the public, providing you with real-life working experience. As a catering student you will have access to industry standard production kitchens and state-of-the-art equipment.
There will be opportunities to take part in a variety of trips and visits which will incur a nominal fee. Uniform will also need to be purchased within the first two weeks of enrolments.
The vast majority of our Catering students go on to secure full-time employment when they complete their course, from working in local cafes and bistros, school canteens or 5* hotels across the world to cooking for corporate events companies or on board luxury cruise liners. Our students have gone on to secure employment in some of the UK’s top kitchens including Michelin starred restaurants such as Heston Blumenthal’s Hind’s Head, Raymond Blanc’s Le Manoir aux Quat’Saisons and Nigel Howarth’s Northcote.
The College also offers fantastic Apprenticeship opportunities with top local companies and some students chose to go on to study higher level courses in Hospitality and Events Management.
Meet Dan Wright
After studying Food and Beverage at NCC, Dan began working for Heston Blumenthal at the Hind’s Head in Berkshire.