If you have a passion for cookery and would like to pursue it as a career, this diploma will provide you with the relevant skills, knowledge and behaviours required for life in a commercial kitchen. With excellent links to industry, guest lectures, state-of-the-art facilities and experienced teaching staff, there is no better grounding than this diploma!
Professional Cookery
Course Code:
DIPC1
- Level: 1
- Qualification: Diploma
- Awarding body: City & Guilds (C&G)
- Duration: One year
- Course type: Full-time
- Time of day: Daytime
- When you'll study: Four days per week
What's it all about?
Course information
To join this course you will need to have GCSEs at grade 4 or above in English and maths, or have successfully completed an industry-based Level 1 qualification in hospitality.
Upon successful completion you may progress to the Level 2 Diploma in Professional Cookery or the Level 2 Diploma in Culinary Skills at the College.
Future careers
What you could earn:
Chefs
£37,086.54
Potential salary
£10,436.42
Entry level salary
£24,647.00
Average salary
37
Annual openings in Plymouth
What you could earn:
Restaurant and Catering Establishment Managers and Proprietors
£48,491.94
Potential salary
£13,199.43
Entry level salary
£28,771.71
Average salary
31
Annual openings in Plymouth
What you could earn:
Kitchen and Catering Assistants
£21,574.07
Potential salary
£2,876.60
Entry level salary
£10,292.00
Average salary
78
Annual openings in Plymouth
Related courses
Professional Bakery and Customer Service
- Level: 2
- Qualification: Certificate
- Awarding body: City & Guilds (C&G)
- Duration: One year
- Course type: Full-time
Production Chef Apprentice
- Level: 2
- Qualification: Apprenticeship
- Duration: 12 months
- Course type: Full-time
Hospitality Manager Apprentice
- Level: 4
- Qualification: Apprenticeship
- Duration: 18 months
- Course type: Full-time
Book an open day and come visit us!
Come and visit us on one of our college open days, where you can find out more about our courses, check out our facilities and speak to current students and staff.
