This course, crafted for young individuals with diverse learning abilities aspiring to develop essential cooking skills and explore future employment opportunities in the food industry. Beyond traditional culinary education, this course celebrates cultural diversity, incorporating flavors and techniques from around the world, fostering an inclusive environment for all.

This course emphasises not only culinary skills but also personal development, including effective communication, teamwork, and workplace etiquette. Embedded functional skills in English and Maths further enhance employability.

This well-rounded curriculum prepares individuals for success in the diverse and dynamic world of food, focusing on practical skills and confidence-building. 

This course is ideal for learners at Entry 1- 2.  Formal qualifications are not essential.

Learners will attend interview and English and Maths assessment.

Ideally for learners with an EHC plan, the college will require a formal consultation from their Local Authority. 

All students will compile a portfolio of evidence that will contain a mixture of photographs, witness statements, personal statements and course work. The portfolios are internally assessed and verified prior to external verification by an Awarding Body.

Some students complete a portfolio which records their progress and development using RARPA (Recognising and Recording Personal Achievement), these portfolios are internally verified.

Most students will be entered for Functional Skills English and Maths live assessments at the level indicated during initial assessments and verified through continuous diagnostic assessments.

Progression for each learner is individually planed. If students successfully complete this programme of study they can progress onto another IL vocational pathway, Foundation learning, Supported Internship or Entry level mainstream options in Hospitality and Catering. Some learners at the end of their academic journey will progress onto community Provision.

Progression subject to students meeting eligibility criteria.

A key component of the course focuses on health and safety in the kitchen, with comprehensive lessons on responsible food handling, hygiene practices, and health regulations.

Students will explore inclusive meal planning, gaining an understanding of balanced nutrition while learning how to accommodate diverse dietary needs and preferences.

The course also offers valuable links with local employers in the food industry, giving students the opportunity to gain hands-on experience and develop practical skills in a real-world setting.

Throughout the course, you will:

• Take part in enterprise projects and fundraising events

• Work as part of a team, supporting and learning from others

• Complete specified work experience placements relevant to the sector

• Participate in small group sessions (maximum of 10 students) for more personalised support

Learning methods include a mix of practical activities, theoretical lessons, and independent research, with appropriate guidance provided throughout.

School Leavers (16-18)

If you will be 16, 17 or 18 years old on 31 August before your course starts, and you have the legal right to live in the UK for the full length of your study programme, your course will be free.

You may also be eligible for financial help to support with books, travel, course materials and childcare costs – please click here for more information.

Adult Students (19+)

If you will be aged 19 or older on 31 August before your course starts, are resident in London, and have the legal right to stay in the UK for at least 12 months, you may be eligible to study for free, depending on your circumstances and chosen course. For more information, please click here.

You may also be eligible for financial help to support with books, travel, course materials and childcare costs – please click here.

You may be eligible for financial help to support with books, travel, course materials and childcare costs – please click here for more information.