This course will provide the opportunity to further develop practical food preparation, cooking and presentation skills and knowledge of all aspects of the professional kitchen, including food safety legislation, product knowledge, current trends, provenance, sustainability, food culture, healthy eating, cost and control and team leadership skills.
NC Professional Cookery (Level 5); or other relevant national qualifications at SCQF Level 5. Entry subject to interview and a skills test may be required.
August
NC
Full time
1 year
Professional Cookery
6
