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Search or Quote Course Code: 78151

Skills for Work 104 Weeks (Level 1) - Hospitality

This course provides an introduction to the catering and hospitality industry. It aims to give a basic training in food preparation and cooking

Course Overview

The course has been designed to enable you to learn a range of catering skills, both practical and theoretical. You will gain City & Guilds NVQ Level 1 qualification in Hospitality Services.

The course can last up to three years. There is a combination of classroom teaching and practical work placements. You will be required to attend for 21 hours per week.

Modules you will study may include:

Core Units:

  • Maintain a safe, hygienic and secure working environment

  • Work effectively as part of a hospitality team

  • Maintain food safety when storing, preparing and cooking food

Optional Units:

  • Prepare vegetables

  • Cook vegetables

  • Prepare and cook fish

  • Prepare and cook meat and poultry

  • Package food for delivery

  • Prepare and finish simple salad and fruit dishes

  • Prepare hot and cold sandwiches

  • Prepare and cook pasta

  • Prepare and cook rice

  • Prepare and cook eggs

  • Prepare and cook pulses

  • Prepare and cook vegetable protein

  • Prepare and cook simple bread and dough products

  • Prepare and cook grain

You will gain additional City and Guilds qualifications in Employability and Personal and Social Skills.

You will also be required to complete Essential Skills in Literacy, Numeracy and ICT


Entry Requirements

This course is designed for individuals with mild learning needs and no formal entry requirements are required. However you will need to demonstrate a keen interest in working in the Hospitality industry.

Where will it take me?
This course can lead directly into a career in the catering and hospitality industry.
City & Guilds
Terms & Conditions

Students will be required to comply with SERC's Terms & Conditions of study.

While we endeavour to run all our courses on the advertised day, SERC reserves the right to change the day of week on which the course runs.

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Please note all courses are subject to funding and demand.
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