Professional Cookery Level 1 Diploma

21166W0 | Parsons Walk Centre, Wigan
Start Date | 02/09/2019
Time/Day | FULL TIME

Is this course for me?

Budding chefs learn the skills, techniques and knowledge required to enter the catering industry. You will use industry standard equipment in our purpose built training kitchen and the award winning Wheel Restaurant to develop the skills required for a successful career in catering and hospitality. Do you have a passion for food? Are you creative in the kitchen and want to learn more skills? This Level 1 course will help you understand food ingredients, methods of cookery and basic presentation skills.

What will I study?

This programme of study consists of a number of units which will develop your practical cooking skills. You will learn all aspects of preparing food, food safety awareness, practical knife skills and menu planning. As part of the programme of study you will complete Maths and English plus work experience within the Wheel Restaurant.

How long is the course?

Full Time for one academic year

How will I be assessed?

Practical observations and written assessments.

What qualifications do I need?

A minimum of 5 A*-E/F / 9-2 subjects or equivalent.

What can I progress onto?

Students successfully completing this course can continue onto Level 2 or seek employment in the industry.

Other Information

This is a highly practical course, offering many opportunities to work in the catering & hospitality industry 1High attendance is essential for success on this programme. If you are 16 18 years old, you may be eligible for our FREE bus pass. Find out more at

Course Fees

16-18 Year Olds 19+ year olds Do I have to pay for my course?
FREE £1286.50 1

Exam Fee

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Course fees shown are per annum (unless indicated otherwise). Courses lasting longer than one year, fees will be payable per year.

If you need advice on any financial support that may be available to you, please contact us on or phone 01942 761111

Wigan & Leigh College endeavours to ensure that the information provided in this publication is accurate at the time of going to publication. All courses are offered subject to student numbers and the College reserves the right to amend, withdraw or amalgamate any of the courses, fees, services, locations or facilities described at any time. The College cannot accept liability arising out of such changes or connected to such changes, however it will undertake to minimise disruption to students.

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