Planit


Introduction to Professional Cookery

Dundee and Angus College

Venues

Kingsway Campus

Content

A worked-based qualification delivered in our real working environment in college restaurants and cafes. Designed to give candidates a basic knowledge in professional cookery and inspire them into following a career in hospitality.

The course has 7 mandatory professional cookery units such as: work effectively as part of a hospitality team; prepare and cook vegetables; prepare and cook fish; and college certificates such as health and hygiene and introduction to bakery.

While studying this course you will take part in our “fork to plate” initiative which combines both Horticulture and Professional Cookery to learn about the process from fork (growing and producing), to plate (prepare, cooking and serving).

Entry Requirements

National 5 Hospitality: Practical Cookery

Start Date

August

Qualification

Other

Study Method

Full time

Course Length

1 year

Department

Hospitality and Professional Cookery

SCQF Level

4