Oban Centre
Learn the basic skills and knowledge of food preparation and cooking necessary for sous chefs or other entry-level positions in hospitality organisations. Achieve a recognised professional qualification for working in the catering industry.
Students will spend 2 days per week in the college, developing practical kitchen skills and underpinning knowledge, and creating a portfolio of evidence towards the qualification.
No formal entry requirements
Professional Cookery at SCQF Level 5
Contact local centre
SVQ
at SCQF Level 4
Full time
1 year
Business, Leisure and Tourism
4
