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