Planit


Professional Cookery and Bakery (Level 4)

West College Scotland

Venues

Paisley Campus

Content

This course provides a general introduction to the basic skills necessary for employment in a wide variety of jobs in hospitality. It is ideally suited to school leavers who want to work in the hospitality industry and have little or no hospitality experience.

Subjects include:
Food hygiene for the hospitality industry; Introduction to food preparation techniques; Introduction to cookery processes; Organisation of practical hospitality skills; Introduction to craft baking; Prepare and clear areas for counter service and take-away.

Entry Requirements

No formal entry requirements. Previous cooking experience is preferable. Interview.

Progression Routes

NC Professional Cookery (Level 5); Modern Apprenticeship in catering, or a role in hospitality as a kitchen porter or commis chef.

Start Date

August

Qualification

NQ

Study Method

Full time

Course Length

1 year

Department

Hospitality and Professional Cookery

SCQF Level

4