Tobermory Centre, Oban Centre, Lochgilphead Centre and CERC, Dunoon Centre, Rothesay Centre, Campbeltown Centre, Arran Centre, Islay Centre, Helensburgh Centre
The 20 hour course consists of the 10 hour course plus additional materials.
The 10-hour course provides the learner with the skills associated with working in a professional kitchen. It is suitable for anyone who wishes to learn the basics of organising and managing a kitchen, food hygiene and budget planning. The course includes the following basic skills and knowledge:
Healthy cookery using basic ingredients, Presentation of food, Basic food hygiene, Portion control / budgeting, Knife skills, Identification of ingredients, Kitchen management
In addition, the 20-hour course will introduce students to the preparation of simple dishes. Specific content may include, but is not limited to:
One pot meals – soups and stews, Baking skills, Cooking for one
The student should have an interest in cookery and food preparation, and a wish to develop their knowledge and skills.
Please contact your local centre for more details on the course start date.
Part time (evening)
Catering and Hospitality