The Theory of Catering
Students should be pre-intermediate level or above.

The aim of the course is to prepare and accustom students with the terminology, materials and products use in professional catering. The objectives of the course are: to give the student a wide knowledge of the catering industry; to give a solid foundation of English language for the student to build on prior to entering a catering college. The course runs in line with national catering courses that lead to a National Vocational Qualification (NVQ) for catering. Successful students are able to achieve an NVQ in one or more of the 4 skills of English language and a basic food hygiene certificate. Course content: Basic food hygiene Food commodities Elementary nutrition, food science and food preservation Product development (chemistry in the kitchen) Menu planning Food purchasing, storing and control Promotion, selling and customer care Kitchen planning, organisation and supervision Catering equipment This intensive is available throughout the year and starts on the first Monday of each month.

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© Anthony R Rayner/Shirley Cook. Email: efl@bilc.co.uk