Introduction to Kitchen Skills

New College Lanarkshire


Motherwell Campus


A professional kitchen has many job roles and relies on the staff working together as a team. All roles are interlinked and even the top chefs rely on their kitchen porters and assistants to make everything run smoothly.

This course will train you in the standards required in a professional kitchen from dress code to safety practices and basic food preparation techniques.

The purpose of the course is to give you the skills to perform basic tasks within a professional kitchen and work as part of the team maintaining health and safety and hygiene standards.

The programme is delivered at Access Level 3 and is ideal for learners who have moderate learning difficulties to embrace the opportunity to gain skills and competence to work within a professional kitchen.

Developing practical skills within the kitchen environment to include:

Good hygiene practices; Cleaning and disinfection; Team working; Basic food preparation; Basic cookery; Core skills; Employment skills.

Entry Requirements

No formal entry requirements but Core Skills at Level 3. Pre-entry interview.

Progression Routes

Learners will have the opportunity to progress to the Kitchen Skills for Employability course or to employment as a kitchen porter or kitchen assistant within the hospitality industry.

Start Date




Study Method

Full time

Course Length

1 year


Hospitality and Professional Cookery

SCQF Level