Planit


Hospitality and Professional Cookery

Dundee and Angus College

Venues

Arbroath Campus

Content

This course is suitable for anyone starting their career in hospitality with no previous experience.

Units include:

Health and Safety in the Work Environment; Effective Working Relationships (teamwork); Higher Food Hygiene. Plus 11 "Prepare and / or Cook and Finish Complex Dishes" from the following: Meat; Poultry; Fish; Vegetables; Hot Sauces; Dressings and Cold Sauces; Soups; Cold Desserts; Hot Desserts.

Entry Requirements

No formal entry requirements. You should be able to provide a reference.

Progression Routes

NC Hospitality Operations or Professional Cookery at SCQF Level 5

Start Date

August

Qualification

SVQ

Award

at SCQF Level 4

Study Method

Full time

Course Length

1 year

Department

Hospitality and Professional Cookery

SCQF Level

4