Course Overview

A T Level programme consists of a technical qualification, substantial industry placement, English and maths, and other occupation-specific requirements where it is essential for entry to skilled employment.

Topics may include:

• Culinary
• Kitchen operations
• Security and health and safety
• Nutritional analysis
• Food safety (includes a qualification that needs to be achieved before commencement of their industry placement)
• Team working
• Business.

There are some content areas that are included in both the core and occupational specialism sections, this is intentional. The core is assessed via one or more exams.

The employer set project ensures students have the opportunity to combine core knowledge and skills to develop a substantial piece of work in response to an employer set brief.

For professional catering, students are expected to develop understanding and advanced skills in each performance outcome to work with all food groups:

• Meat, poultry and game, including associated products
• Fish and shellfish dishes and products
• Vegetables, vegan and vegetarian dishes, including vegetarian protein sources and specific dietary considerations and needs
• Dough and batter products, including fermented dough and batter products
• Paste and patisserie products
• Hot, cold and frozen desserts
• Biscuits, cakes and sponges.

Progression Options

Once you have successfully completed the course, you may progress to a Foundation Degree or Level 4 Apprenticeship in Hospitality Management. Alternatively, we can support you into a relevant career.