East End Campus, Easterhouse Campus
The specific aim of this course is to further develop learned catering and front of house skills by expanding knowledge and understanding while increasing confidence. A focus will be placed on personal development and employability skills in preparation for further study or employment.
Food hygiene, Beverage product knowledge, Integrated restaurant service, Restaurant food production and menu planning, Food product knowledge, Patisserie, meat and poultry 2, Fish and shellfish, Creative cookery, Employability skills, Communications, ICT and Numeracy, Industrial placement.
NQ Professional Cookery (Level 5); or other relevant national qualifications at SCQF Level 5; or relevant industrial experience. Interview.
HNC Professional Cookery