COURSE INFORMATION

This course is about developing culinary skills and knowledge in the professional kitchen. Building on previous cookery experience, the focus is on food production and food presentation skills at a higher level. During your studies you will cook a wide variety of dishes from soups and starters through to main courses and desserts, always aiming for the highest standard.  

 

 

  • One year full-time
  • This course may require attendance in the evening
  • Professional cookery
  • Kitchen operations 
  • Food hygiene
  • Hospitality costing
  • Menu development
  • Pastry 
  • Food service
  • Core skills 

One of the following:

  • SVQ: Professional Cookery SCQF Level 5 – including communications at SCQF level 5
  • NC: Professional Cookery
  • Relevant industry experience and/or other qualifications will be considered on an individual basis
In addition, internal applicants will require a positive Internal Learner Reference (ILR)
  • HNC: Professional Cookery SCQF Level 7
  • HNC: Professional Cookery (Patisserie) SCQF Level 7
  • Commis chef
  • Senior commis chef
  • Junior chef de partie
  • Cook
  • Supervisor
  • Padlock/locker deposit – £10 (where appropriate)
  • You may be required to take part in an informal conversation as part of the application process. This group/individual conversation may be an information session, a portfolio discussion, or a skills based exercise
  • Portfolio of dishes and knowledge assessment
  • Positive ILR