Inclusive Learning

The Inclusive Learning course welcomes any student with a variety of moderate, severe and profound learning difficulties and disabilities. The programme run by West College London is tailored to every individuals needs and offers a creative and imaginative working environment best suited for you. You like any other student will be a part of everyday College life and have access to facilities offered such as the Student Union, gym College canteen and the Learning Centre. The College also offers your Supported Learning with IT suits and classrooms being equipped with easy access, disability software and Opti-Music facilities.

Possible employment opportunities:
– Hospitality and Catering
– Office Administration
– Retail
– Horticulture
– IT
– Performing Arts

Below are the course qualifications that provide different career roots you may be interested in:

Qualifications:

ENTERPRISE & INDEPENDENT LIVING FOR STUDENTS WITH COMPLEX AUTISM - PRE ENTRYENTERPRISE, GARDENING & ANIMAL CARE - ENTRY LEVELINTRODUCTION TO CULINARY ARTS - LEVEL 1 CERTIFICATEFOOD & BEVERAGE SERVICE - LEVEL 2 DIPLOMAPATISSERIE AND CONFECTIONERY - LEVEL 2 CERTIFICATE (ADULTS)PROFESSIONAL COOKERY - LEVEL 2 DIPLOMAPROFESSIONAL COOKERY - LEVEL 2 DIPLOMA (ADULTS)PROFESSIONAL COOKERY - LEVEL 3 DIPLOMALEVEL 3 CERTIFICATE IN PATISSERIE AND CONFECTIONERY

Qualification Course Information:

[WRITE ABOUT Qualification briefly here – 2 small paras]
Start date 07/09/20
End date 02/07/21
Duration >29 weeks
Location Hammersmith
Qualification level Level 0
Fees (16-18) FREE
Fees (19+) N/A
Requirements: No requirements for entry onto this course, however suitability and assessments will be discussed during the interview and based on your individual circumstances.
All learners require a diagnosis of Autistic Spectrum Disorder and have an Education Health and Care Plan (EHCP).
Assessment Method: All student will be required to complete a portfolio of evidence that contains a mixture of photographs, witness statements, personal statements and course work. Each portfolio is internally asses and verified by an external Awarding Body. Some students will be assessed on their Functional skill level for Maths and English depending on whether the student is ready indicated during initial assessment. Some students will record their progress and development using ‘Recognizing and Recording Personal Achievement’ (RARPA) which is internally verified.

Units:

  • How to relate to others?
  • Communication/Social Skills
  • Be creative and manage their anxieties
  • Vocational/Employability Skills
  • Personal Independence Skills
  • Health and Wellbeing
  • Community Inclusion Creative Development

Progression Opportunities:

  • Progress onto Year 2 of the programme
  • 3 options for Inclusive Learning routes

    Qualification Course Information:

    [WRITE ABOUT Qualification briefly here – 2 small paras]
    Start date 07/09/20
    End date 02/07/21
    Duration >29 weeks
    Location Hammersmith
    Qualification level Level E
    Fees (16-18) FREE
    Fees (19+) N/A
    Requirements: 2 – 4 GCSEs A* – C (9 – 4) including Maths and English.
    You are also required to buy a uniform and set of the equipment, however if you are unable to finance it, you can discuss for support by West College London during the interview.
    Assessment Method: You will be assessed throughout the course by having to complete practical assessments and short answer written assessments. You will also have to complete 6 short timed cooking tests for both pastry and kitchen items, and two 3 hour final synoptic practical cooking exams for pastry and kitchen items.

    Units:

    • Prepare & cook food by boiling, poaching & steaming
    • Prepare & cook food by stewing & braising
    • Prepare & cook food baking, roasting & grilling
    • Prepare & cook food by deep & shallow frying
    • Regeneration of pre-prepared food
    • Cod food preparation
    • Food Safety in catering
    • Introduction to employability in the catering and hospitality industry
    • Health and safety in awareness catering and hospitality
    • Introduction to healthier food and special diets
    • Introduction to kitchen equipment

    Progression Opportunities:

    • Level 2 NVQ Diploma in Professional Cookery
    • Level 2 Diploma in Professional Food and Beverage Service

      Qualification Course Information:

      [WRITE ABOUT Qualification briefly here – 2 small paras]
      Start date 07/09/20
      End date 09/07/21
      Duration >29 weeks
      Location Hammersmith
      Qualification level Level 1
      Fees (16-18) FREE
      Fees (19+) £ 825.00
      Requirements: 2 – 4 GCSEs A – C (8 – 4) including Maths and English. If you are aged 16-18 you will be put on the college classes. GCSE grade D and above will enroll you in GCSE classes, grade D and below will enroll you on Functional Skills classes.
      Assessment Method: You will be assessed throughout the course with practical assessments for cooking units with short answer questions to assess knowledge for cooking units.

      Units:

      • Prepare and cook food by boiling, poaching and steaming
      • Prepare and cook food by stewing and braising
      • Prepare and cook food baking, roasting and grilling
      • Prepare and cook food by deep frying and shallow frying
      • Food Safety in catering

      Progression Opportunities:

      • Level 2 Diploma in Professional Food and Beverage Service
      • Level 2 Diploma in Culinary Skills

        Qualification Course Information:

        [WRITE ABOUT Qualification briefly here – 2 small paras]
        Start date 07/09/20
        End date 09/07/21
        Duration >29 weeks
        Locations Hammersmith
        Qualification level Level 2
        Fees (16-18) FREE
        Fees (19+) £ 1295.00
        Requirements: 2 – 4 GCSEs A – C (8 – 4) including Maths and English. If you are aged 16-18 you will be put on the college classes. GCSE grade D and above will enroll you in GCSE classes, grade D and below will enroll you on Functional Skills classes.
        OR
        Level 1 Food & Beverage qualification
        OR
        Equivalent industry experience with a good school referenceYou are also required to buy a uniform and set of the equipment, however if you are unable to finance it, you can discuss for support by West College London during the interview.
        Assessment Method: You will be assessed through observed practical assessments to test your knowledge and performance in customer service. You will also be assessed through short written assessments for each unit.

        Units:

        • Food safety in catering
        • Health and Safety in Catering and Hospitality
        • Legislation in food and beverage service
        • Menu knowledge and design
        • Principles of beverage product knowledge
        • Service of hot beverages
        • Food and beverage service skills
        • Handling payments and maintaining the payment point
        • Principles of customer service in hospitality, leisure travel and tourism
        • Developing skills for employment in the catering and hospitality industry

        Progression Opportunities:

        • Advanced Apprenticeship in Food & Beverage Services

        Qualification Course Information:

        [WRITE ABOUT Qualification briefly here – 2 small paras]
        Start dates 08/09/20 or 09/02/21
        End dates 02/02/21 or 06/07/21
        Duration >15 weeks
        Locations Hammersmith
        Qualification level Level 2
        Fees (16-18) N/A
        Fees (19+) £ 475.00
        Requirements: Must be aged 19 or over and have a minimum Entry Level 3 in English and Maths or equivalent.
        Assessment Method: You will be assessed throughout the course including practical assessments and written assignments.

        Units:

        • Hot and cold desserts
        • Sponges and biscuits
        • Pastes (pastry)
        • Bread & dough

        Progression Opportunities:

        • Level 3 Diploma in Advanced Patisserie and then unto employment as a senior Chef De Partie.
        • Employment into the industry as a Pastry Chef at commis level.
        • Employment in the hospitality industry to develop intermediate pastry skills and experience before promoting into more prominent roles.

        Qualification Course Information:

        [WRITE ABOUT Qualification briefly here – 2 small paras]
        Start date 07/09/20
        End date 09/07/21
        Duration >29 weeks
        Locations Hammersmith
        Qualification level Level 2
        Fees (16-18) FREE
        Fees (19+) £ 1675.00
        Requirements: Must have Level 1 Professional Cookery Certificate or equivalent.
        Assessment Method: You will be assessed throughout the course including practical assessments and multiple choice questions for each unit. You will also build and grow a personal portfolio of all that you have learned with pictures of your assessments final result.

        Units:

        • Maintain a safe, hygienic and secure working environment
        • Maintain, handle and clean knives
        • Work effectively as part of a hospitality team
        • Maintain food safety when preparing, storing and cooking food
        • Prepare and cook meat for basic dishes 
        • Prepare and cook poultry for basic dishes
        • Prepare and cook vegetable for basic dishes 
        • Prepare, cook and finish basic hot sauces 
        • Prepare, cook and finish basic soups 
        • Prepare, cook and finish basic rice dishes
        • Prepare, cook and finish basic pasta dishes

        Progression Opportunities:

        • Level 3 Professional Chefs qualification
        • Employment as a Chef de partie which you can progress to a Sous Chef or Head Chef
        • Employment as a trainee commis chef Advanced Apprenticeship

        Qualification Course Information:

        [WRITE ABOUT Qualification briefly here – 2 small paras]
        Start date 07/09/20
        End date 09/07/21
        Duration >29 weeks
        Locations Hammersmith
        Qualification level Level 2
        Fees (16-18) FREE
        Fees (19+) £ 1675.00
        Requirements: Must have Level 1 Professional Cookery Certificate or equivalent.
        Assessment Method: You will be assessed throughout the course including practical assessments and multiple choice questions for each unit. You will also build and grow a personal portfolio of all that you have learned with pictures of your assessments final result.

        Units:

        • Maintain a safe, hygienic and secure working environment
        • Maintain, handle and clean knives
        • Work effectively as part of a hospitality team
        • Maintain food safety when preparing, storing and cooking food
        • Prepare and cook meat for basic dishes 
        • Prepare and cook poultry for basic dishes
        • Prepare and cook vegetable for basic dishes 
        • Prepare, cook and finish basic hot sauces 
        • Prepare, cook and finish basic soups 
        • Prepare, cook and finish basic rice dishes
        • Prepare, cook and finish basic pasta dishes

        Progression Opportunities:

        • Level 3 Professional Chefs qualification
        • Employment as a Chef de partie which you can progress to a Sous Chef or Head Chef
        • Employment as a trainee commis chef Advanced Apprenticeship

        Qualification Course Information:

        [WRITE ABOUT Qualification briefly here – 2 small paras]
        Start date 07/09/20
        End date 09/07/21
        Duration >29 weeks
        Locations Hammersmith
        Qualification level Level 3
        Fees (16-18) FREE
        Fees (19+) £ 3345.00
        Requirements: Level 2 Professional Cookery with Functional Skill in Maths and English at Level 1. Students aged 16-18 without GCSEs in Maths and English will study as part of the course. You will also be required to complete a Level 3 Entry assessment in Maths and English.
        Assessment Method: You will be assessed throughout the course including practical assessments and multiple choice questions for each unit. You will also build and grow a personal portfolio of all that you have learned with pictures of your assessments final result.

        Units:

        • Maintain food safety when storing, preparing and cooking food
        • Develop productive working relationships with colleagues
        • Maintain a safe, hygienic and secure working environment
        • Prepare shellfish, meat and poultry for complex dishes
        • Cook and finish basic complex meat, shellfish, poultry and vegetable dishes

        Progression Opportunities:

        • Employment full time in the industry as:
          – Sous Chef
          – Senior Chef de Partie
          – Head Chef
        • Progress onto a Foundation Degree in Culinary Arts with SkillMeSkillMe will support you on your entry and transition into university. We will provide you with with advise and full guidance in your application and we will help get you on a course and university you wish to study at. Such universities SkillMe is in partnership with and therefore can help get you into include:
          • King’s College London
          • Royal Holloway
          • Roehampton University
          • University of Sussex 
          • Queen Mary’s University of London

        Qualification Course Information:

        [WRITE ABOUT Qualification briefly here – 2 small paras]
        Start date 07/09/20
        End date 09/07/21
        Duration >29 weeks
        Locations Hammersmith
        Qualification level Level 3
        Fees (16-18) N/A
        Fees (19+) £ 1645.00
        Requirements: Must be aged 19 or over  and have a minimum of Entry Level 3 in English and Maths. You also require a Level 2 Certificate in Patisserie & Confectionery qualification.
        Assessment Method: You will be assessed throughout the course including practical assessments and written question papers for each unit. You will also build and grow a personal portfolio of all that you have learned with pictures of your assessments final result.

        Units:

        • Produce dough and batter products
        • Produce petits fours
        • Produce paste products
        • Produce hot, cold and frozen desserts
        • Produce biscuits, cake and sponges
        • Produce display pieces and decorative items

        Progression Opportunities:

        • Employment in the industry as:
          – Pastry chef
          – Choclatier
          – Home cake making buisness

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