Qualification Information
| VTCT Product Code: AT10350 | GLH: 450 | Age Restriction: 14 |
| Qualification Number: 600/4307/6 | Units: 12 | Registration End Date: 31st Jul 2023 |
| Level: 1 | Minimum Credits: 62 |
Additional Information
Purpose Statement
The VTCT Level 1 Diploma in Introduction to the Professional Cookery is a preparation for work qualification that has been designed to prepare you for a career in the hospitality industry.
This qualification is suitable for learners from 14 years old and provides an introduction to the basic skills needed to work in a kitchen.
The qualification has 12 mandatory units that will develop your knowledge and understanding of the hospitality and catering industry, food safety, and health and safety awareness. Furthermore, you will learn about kitchen equipment and workplace skills as well as how to prepare and cook food by boiling, stewing and braising, baking, roasting and grilling, and frying. A full list of mandatory units and qualification structure can be found on page 4 of the Record of Assessment book (RoA).
On completion of this qualification you may choose to undertake further study; qualifications you could progress to include:
Apprenticeship in:
- Level 2 in Food Production and Cooking
- Level 2 in Food Service
- Level 2 in Professional Cookery
- Level 2 in Professional Cookery (Preparation and Cooking)
OR
- Level 2 Diploma in Professional Cookery Studies
- Level 2 Diploma in Professional Cookery
- Level 2 Diploma in Food, Beverage and Professional Cookery Studies
Career Opportunities
Learners who complete this qualification will be able to seek employment as a trainee chef in a variety of contexts, including:
Cafes
- Coffee shops
- Hospitals
- Schools
- Prisons
- Restaurants
Qualification Structure
Mandatory - from this group you'll need to cover a minimum of 12 components and earn a minimum of 62 credits.
| Unit Code | Unit Ref | Unit Title | Level | Credits | GLH |
|---|---|---|---|---|---|
| UV11044 | D/500/9047 | Introduction to personal workplace skills | 1 | 3 | 20 |
| UV11047 | D/601/2153 | Prepare and cook food by deep frying and shallow frying | 1 | 5 | 30 |
| UV11048 | J/500/9043 | Introduction to the catering and hospitality industry | 1 | 3 | 20 |
| UV11055 | K/601/2107 | Prepare and cook food by boiling, poaching and steaming | 1 | 10 | 100 |
| UV11056 | L/500/9044 | Health and safety awareness for catering and hospitality | 1 | 2 | 10 |
| UV11059 | L/601/2150 | Prepare and cook food by baking, roasting and grilling | 1 | 12 | 120 |
| UV11061 | M/601/2111 | Prepare and cook food by stewing and braising | 1 | 7 | 60 |
| UV11062 | R/500/9045 | Introduction to healthier foods and special diets | 1 | 5 | 10 |
| UV11066 | T/601/2093 | Introduction to kitchen equipment | 1 | 5 | 31 |
| UV11067 | T/601/2157 | Regeneration of pre-prepared food | 1 | 4 | 20 |
| UV11068 | T/601/2160 | Cold food preparation | 1 | 5 | 20 |
| UV21097 | H/502/0132 | Food safety in catering | 2 | 1 | 9 |
*For full details of the Rules of Combination for this qualification please see the Qualification Specification/Record of Assessment book.
Documents
*To find specifications for individual units, click on the "Structure" tab of your chosen qualification, select the unit code in the left hand column and on the new page click on the "Download unit book" tab under the unit title.
Centres approved to run this qualification
VTCT accredits centres to offer our qualifications, but cannot advise which centres are running particular courses at any time. Please contact the centre directly to find out if they currently offering your chosen qualification.
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