If you want a career in the catering industry to become a chef or a waiter and have little or no previous knowledge, this course will give you the skills to start on the career ladder. The practical course covers all aspects of food preparation and cookery, pastry, food and drink service at introductory level. You'll also learn about food hygiene, health and safety and the discipline required to work as a chef or waiter. This course includes practical experience in our commercial restaurant and the relevant theory to underpin it. We run some great trips as part of this course to help you really understand the industry. Previously we've been to the O2 corporate hospitality area and Field to Fork butchers. You'll also represent the College at plenty of high profile events, including the London Skills Show. The College has a strong track record in local and national competitions so you'll have the chance to compete against your peers to help boost your understanding and experience. You'll be working in the kitchen and front of house at Taste, our commercial restaurant. So you'll have experience with paying customers - and seeing feedback on TripAdvisor!


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.


Practical-based tests and written assignments.

Entry Requirements

Three GCSEs A*-G/9-1, including English or maths; OR other related qualifications and experience.

Next Steps

Progress on to one of our Level 2 hospitality and catering courses to give you more understanding of the industry and more skills for when you're ready to specialise. You could go into work in roles like a trainee chef in a hotel, restaurant or gastro-pub, or cook within the contract catering sector.

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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