Planit


Professional Cookery

Argyll College UHI

Venues

Oban Centre

Content

Learn the basic skills and knowledge of food preparation and cooking. Achieve a recognised professional qualification for working in the catering industry equipping you to work as commis chef or chef de partie.

Mandatory units include: Maintain a safe, hygienic and secure working environment; Work effectively as part of a hospitality team; Maintain food safety when storing, preparing and cooking food; Maintain, handle and clean knives.

Students will also complete 10 optional units.

Entry Requirements

5 subjects at National 4. Relevant SVQ at SCQF Level 4 or an access course in General Catering Skills. Experience

Progression Routes

Professional Cookery SVQ at SCQF Level 6.

Start Date

Please contact your local centre for more information on start date.

Qualification

SVQ

Award

at SCQF Level 5

Study Method

Full time

Course Length

1 year

Department

Business and Leisure

SCQF Level

5