Planit


Food Preparation and Cookery

UHI Argyll

Venues

Oban Centre

Content

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.

Entry Requirements

No formal entry requirements

Progression Routes

Professional Cookery at SCQF Level 5

Start Date

Contact local centre

Qualification

SVQ

Award

at SCQF Level 4

Study Method

Full time

Course Length

1 year

Department

Business, Leisure and Tourism

SCQF Level

4