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.
5 subjects at National 4. Relevant SVQ at SCQF Level 4 or an access course in General Catering Skills. Experience
Professional Cookery SVQ at SCQF Level 6.
Please contact your local centre for more information on start date.
at SCQF Level 5
Catering and Hospitality