Planit


Professional Cookery (Fast Track)

UHI Outer Hebrides

Venues

Outer Hebrides Campus, Cnoc Sollier

Content

This course will seek to develop participant’s knowledge and understanding of personal hygiene, food safety and health and safety requirements when working in a professional kitchen.

It is designed to enable learners to identify a range of foodstuffs, catering equipment, preparation techniques and cooking methods appropriate for students seeking work in a professional kitchen. The course will enable learners to prepare, cook and present basic dishes to an acceptable standard using recipe specifications and/or oral instructions.

Entry Requirements

Relevant national qualifications at SCQF Level 4 or 5.

Progression Routes

Relevant national qualifications or employment in the catering sector.

Start Date

October

Qualification

Other

Study Method

Full time

Course Length

6 months

Department

Business, Leisure and Tourism

SCQF Level

5