COURSE INFORMATION

This course will develop your professional cookery skills. You will be learning all about the world of work when in the professional kitchen and food service areas.

This is a practical, hands-on course where you will be producing and serving food for staff, students, and visitors in one of our vibrant campuses. You will produce a range of basic starters, main courses, and desserts.

Working to a time schedule to ensure the food is ready for our customers at service time. This course provides excellent career opportunities and progression to higher levels of study.

  • One year full-time
  • Please note that this course may require attendance one evening per week

Topics can include:

  • Maintain health and safety in hospitality
  • Work effectively as part of a hospitality team
  • Maintain and handle knives
  • Maintain food safety in a kitchen environment
  • Prepare cook and finish basic hot soups
  • Cook-chill
  • Cook and finish basic vegetable dishes
  • Cook and finish basic meat
  • Cook and finish basic poultry
  • Prepare, cook and finish basic pasta dishes
  • Complete kitchen documentation
  • Prepare, cook and finish basic cold and hot desserts
  • Food service and customer care
  • The Core Skills of ICT, numeracy and communication will be developed and certificated on this course

One of the following:

  • Four National 4s including English
  • SVQ: Professional Cookery (including Hospitality) SCQF Level 4 plus Communications unit at SCQF Level 4
  • Relevant industry experience and/or other qualifications will be considered on an individual basis
  • Advanced Certificate: Professional Cookery
  • Advanced Certificate: Patisserie
  • Advanced Certificate: Hospitality
  • MA or SVQ courses in the industry
  • Trainee chef
  • Commis chef
  • Chef
  • Assistant cook
  • 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