Introduction

Give yourself the edge in the hospitality industry with extra knowledge to boost your customer service. You'll learn all about wines, cocktails and beers - the profits on these are key to a successful restaurant. You'll pick up style points and ideas for service as well as the useful skill of pairing drinks to meals. To boost your skills and enthusiasm, we enter several local, national and international competitions. Our previous students have been awarded medals and certificates already so we'll have high expectations of you.

Topics include:

  • Bar skills
  • Barista skills
  • Food, drink and wine pairing
  • Patisserie and confectionery.

Structure

Hands on experience will come from working in our own commercial restaurant, Taste. This is also available as a venue so you might be working on award ceremonies and other high profile events in the community. You'll also have work experience, this will be in various places but may include the Wimbledon Tennis Championships - one of the most prestigious sporting events in Europe and a hugely important catering contract. As one of the units builds your knowledge of bakery items, you'll also learn in our specialist pastry kitchen.

Materials

There is a materials fee to cover the cost of trips and the food and materials you'll use for assessments. You'll need to buy a front-of-house uniform and chef's whites. Your tutor will confirm the cost of this when you come in for an interview.

Assessment

Exams and projects throughout the course and some practical observations.

Entry Requirements

Three GCSEs grades A*-D/9-3 including English or maths; OR a relevant Level 1 qualification plus English and maths assessed by us to be at an appropriate level.

Next Steps

You could move up to a Level 3 course to improve your theory and skills or look for work straightaway.

Important information

All courses run subject to demand and the content listed here should be used as a guide only. Course content may vary according to a range of factors such as course duration, campus, teaching staff and requirements from awarding bodies. Check our course and fee guidelines for further details.


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