This professional cookery course will take your culinary skills to a more advanced level. It focuses on practical skills, food production and presentation.
Units include: Patisserie; Fish and Shellfish; Creative Cookery 1; Creative Cookery 2; Meat and Poultry 1; Meat and Poultry 2; Silver Service; Integrated Production Cookery 3; Organisation of Practical Skills; Foods of the World; Supervising People; Cake Finishing; Additional Cooking and Hospitality related units.
NQ Professional Cookery or other relevant national qualification at SCQF Level 5, or sufficient relevant experience gained in industry.
Entry will be by interview, practical test and references to determine suitability for this course.
Successful students may progress onto a relevant HND or may gain employment.
Hospitality and Catering