Occupational - Catering and Hospitality

  • Level 3 Professional Cookery

  • Level 3 Diploma in Hospitality Supervisory and Leadership

  • Level 2 VRQ Diploma Introduction to Professional Cookery

  • Level 2 Diploma in Professional Food and Beverage Service

  • Level 1 VRQ Diploma Introduction to Professional Cookery

  • Level 1 VRQ Certificate in Professional Food and Beverage Service

  • Level 1 Introduction to Food Preparation and Cooking

 

Our Catering courses are predominantly practical with additional theories to help your understanding and knowledge of the subject. You will work in a variety of situations including workshop sessions, taught kitchen and restaurant practical classes, as well as lectures and seminars. Students benefit from studying in real work situations, including the College’s stylish commercial restaurant and bistro, Farringtons which has a fully licensed bar and three professionally equipped kitchens.

The College has an unrivalled reputation for training the next generation of high-class chefs and hospitality managers. It is also proud of its strong industry links and we regularly invite top chefs in to College to host special dinner services, providing an excellent opportunity for students to learn from their vast experience.

Depending on whether you chose to focus on cooking or hospitality ‘front-of-house’ management, you will learn a variety of skills, such as how to prepare complex dishes in a timely fashion to our exacting standards, how to correctly and safely store food, how to plan and run a hospitality event, business administration or how to plan and execute promotional activities for the hospitality industry.

We have an excellent reputation for producing highly trained professionals – many of our previous students have gone on to become managers and top chefs at prestigious establishments.

 

More Information

Why study Catering and Hospitality at Nelson and Colne College?

  • The College boasts an unrivalled learning environment for catering, including professional, industry standard production kitchens with state-of-the-art facilities
  • Students work in the College’s stylish and elegant commercial restaurant and bistro, Farringtons, which is open to the public
  • There is an opportunity for students to visit food suppliers, 5* hotels, chocolatiers and venues providing corporate hospitality
  • The College regularly invites head chefs from the top local establishments, such as The Angel Inn and Northcote Manor to lead students through special dinner services
  • You will be encouraged to take part in national catering competitions. Many of our students have been successful which has helped them to build a strong CV
  • Our course tutors are enthusiastic, experienced and dedicated individuals who are passionate about food and who have professional industry experience
  • There is excellent progression from this course. Support and guidance is offered to those interested in applying to university programmes specialising in Catering and Hospitality Management, or to employment with some of the best chefs in the country, including Raymond Le Blanc and Nigel Haworth

 

    Entry Requirements

    

    Level 3 Professional Cookery

    Level 3 Diploma in Hospitality Supervisory and Leadership

    A Level 2 qualification in this area and a good GCSE profile or a Merit/Distinction profile in a BTEC First Diploma or GNVQ Intermediate course in a related subject and successful completion of the Level 2 qualifications in Literacy and Numeracy.

     

    Level 2 VRQ Diploma Introduction to Professional Cookery

    Level 2 Diploma in Professional Food and Beverage Service

    An Level 1 qualification in this area and a satisfactory standard of Literacy and Numeracy or a Merit/Distinction profile in a Level 1 programme in a related subject and successful completion of the Level 1 qualifications in Literacy and Numeracy.

     

    Level 1 VRQ Diploma Introduction to Professional Cookery

    Level 1 VRQ Certificate in Professional Food and Beverage Service

    Level 1 Introduction to Food Preparation and Cooking

    An appropriate standard of Literacy and Numeracy (to at least Entry Level 2) plus successful completion of a diagnostic test and interview.

Watch the video

Case Study

Christine Peace

Commis Chef at Michelin Star restaurant Le manoir aux Quat' Saisons

Christine left Nelson and Colne College in 2005 having achieved Levels 1, 2 and 3 in Catering. She also won the Catering Student of the Year Award, which was given in recognition of her dedication and obvious talents.

Since leaving the College, she has worked at a number of Michelin Starred restaurants including The Devonshire Arms Country House Hotel, Penny Hill Park Hotel’s Latymer Restaurant and she is currently employed as a Commis Chef in the Pastry section at Le Manoir aux Quat’ Saisons – Raymond Blanc’s 2 Michelin Starred restaurant.

 

Address

Nelson and Colne College
Scotland Road, Nelson
Lancashire, BB9 7YT

Telephone: 01282 440 200

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