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Catering

YOUR TRAINING HERE WILL GIVE YOU A WEALTH OF EXPERIENCE IN FOOD PREPARATION, PLANNING AND PREPARING MENUS AND FOOD PRESENTATION IN OUR WELL-EQUIPPED KITCHEN FACILITIES WHICH ARE DESIGNED TO COMMERCIAL CATERING SPECIFICATIONS. YOU WILL GAIN SKILLS IN A WIDE RANGE OF DISHES AS YOU PREPARE TOP QUALITY DINNERS FOR EVERYONE AT THE FOUNDATION EACH DAY AND POTENTIALLY GO ON TO COMPLETE AN NVQ. ALL OF THIS WILL SET YOU UP FOR A CAREER IN CATERING, WHERE OPPORTUNITIES ARE ENORMOUS AND VARIED.
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Our Catering Department can help you to...

  • Prepare and produce meals from street food to fine dining
  • Get Food Hygiene & Emergency First Aid qualifications
  • Experience in a working kitchen catering for everyone at the Foundation
  • Being creative and learning about taste and ingredient combinations
  • A college course NVQ L2 for trainees who prove themselves
  • No prior experience is necessary as full training is given
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Learning basics of the trade and gaining work experience.

Complete Level 1 basic theory course.
By the end of Level 2, trainees should have had the opportunity to take tests and acquire:

  • Driving Theory
  • Emergency First Aid
  • Manual Handling
  • Basic Food Hygiene

Examples of dept skills you can learn:

  • Working with Food
  • Opening and Closing Checks
  • Cross Contamination
  • Cleaning
  • Chilling
  • Cooking and Re-heating
  • Colour Coding
  • Risk Assessments
  • Hygiene
  • Storage
  • Knives
  • Identify and prepare different vegetables & fruit
  • Pastry & bread skills
  • Sauces
  • Fish & shellfish
  • Meat, game & poultry
  • Fine dining

Increasing work experience and skill level.

Complete Level 2 basic theory course

By the end of Level 2, trainees should have had the opportunity to take tests and acquire:

  • Driving Theory
  • Emergency First Aid
  • Manual Handling
  • Basic Food Hygiene

Examples of dept skills you can learn:

  • Working with Food
  • Opening and Closing Checks
  • Cross Contamination
  • Cleaning
  • Chilling
  • Cooking and Re-heating
  • Colour Coding
  • Risk Assessments
  • Hygiene
  • Storage
  • Knives
  • Identify and prepare different vegetables & fruit
  • Pastry & bread skills
  • Sauces
  • Fish & shellfish
  • Meat, game & poultry
  • Fine dining

Trainees who prove themselves and for whom it is deemed appropriate there may be opportunities to extend the placement and achieve a deeper level of work experience and skill.

Trainees might get the opportunity to work toward or achieve some part of the following:

  • Driving practical
  • Catering NVQ college course