Venues

Oban Centre, Lochgilphead Centre and CERC, Dunoon Centre, Rothesay Centre, Campbeltown Centre, Arran Centre, Islay Centre, Helensburgh Centre

Content

What is special about this course?
This a course that will give the student a broad grounding as a chef both with practical skills and underpinning knowledge.

The Course is suitable for young students leaving school who are interested in cookery as a career, it is also suitable for people who may wish to move into the hospitality industry as change of career
it would also suit someone who wishes to validate their experience as a chef or wished to further their career.

The course will have both practical and theory elements and will include topics such as:
Practical cookery – preparing hot and cold dishes; Stocks, sauces and Soups, - the basics of the kitchen; Pastry, Including breads, baking and desserts; Health and safety and food hygiene – the essentials; Customer care – The importance that a kitchen plays in looking after customers; Employability skills – how to get that important job; Core Skills – A selection of important skills that you will need in the future.

Entry Requirements

Relevant subjects at National 4.

Progression Routes

Cookery or Hospitality at Level 6