COURSE INFORMATION
This course is all about developing your culinary skills and knowledge of the professional kitchen. Developing on basic skills gained at level 5 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
- Food hygiene
- Hospitality costing
- Menu development
- Desserts and pastry
- Food service
- Project work
- Core Skills will be developed and certificated on this course
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
- HNC: Professional Cookery SCQF Level 7
- HNC: Professional Cookery (Patisserie) SCQF Level 7
- 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