Planit


Professional Cookery

Fife College

Venues

Kirkcaldy (St Brycedale) Campus

Content

This course is aimed at those intending to work at a higher level in professional cookery and culinary arts. Producing highly technical dishes you will really develop your cookery skills working in a professional kitchen. You will need to have good chef skills and a passion for working with food.

This course is designed for those wishing to be the head chef/food and beverage manager of the future. As part of the course you will develop and run the evening dinner service. The course is run over two/three days a week, which includes one evening.

You will study: Hot and cold kitchen; Integrated production cookery; Sweets and desserts; Professional Cookery Graded Unit; Hospitality supervision; Hospitality finance and control; Food hygiene; Food classification and purchasing

Entry Requirements

Advanced Certificate: Professional Cookery; or other relevant national qualifications at SCQF Level 6. Interview, portfolio and skills test.

Start Date

August

Qualification

HNC

Study Method

Full time

Course Length

1 year

Department

Culinary Arts and Hospitality

SCQF Level

7

Website

www.fife.ac.uk