Course Information

City & Guilds Level 1 Diploma - Introduction to Professional Cookery (7100-11)

City & Guilds

Below are the sessions that are available for this course.


This course introduces learners to the basic and professional skills needed to be employed in the catering industry and is relevant if they are new to the industry. This is a great taster course to determine if learners have the skills, attitudes and behaviours needed and covers the basics required to gain employment in this dynamic sector. It is recommended that everyone starts with this programme regardless of their academic profile and it is the course of choice for school leavers interested in a catering career.

Course Content

This course is a mix of the core theoretical principles required for the industry along with the practical skills development required at entry level to a professional kitchen which includes the following: Food Safety; Employability Skills; Health and Safety; Healthier Food and Special Diets; Underpinning Knowledge of Food Commodities and Cooking Methods. The catering department enjoys excellent links with local industry who engage with the College to recruit staff and take part in many of the classroom activities, alongside college lecturers who have significant industry experience. The aim of the programme is to inspire and develop the right young learners to enter the hospitality and catering sector and take the first steps to carving out a career in this industry which has so much to offer.

Assessment Method

Learners are internally assessed through observation of practical tests set by the awarding body on an ongoing basis throughout the programme. Core and theory knowledge is assessed through assignment work, short answer tests and practical application of knowledge.

Progression Opportunities

On successful completion of the programme, learners can progress to further study on either a full time or a part time basis, for example, Level 2 Diploma in Professional Cookery (VRQ), Level 2 Diploma in Professional Cookery (NVQ). Alternatively, they may wish to secure employment in the industry and continue their skills development with a qualification on an apprenticeship programme.

Entry Requirements

Minimum six points at GCSE. Selection will also take account of other relevant factors and demonstration of suitability for the programme during interview. Learners who do not possess GCSE English, Maths and IT upon entry will be required to undertake Essential Skills qualifications.