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).
National 5 Hospitality: Practical Cookery
Hospitality and Professional Cookery