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. The purpose of the course is to give you the skills to perform basic tasks within a professional kitchen including food prep and work as part of the team maintaining health and safety and hygiene standards.
Content:
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.
No formal entry requirements but Core Skills at Level 3 is recommended. Pre-entry interview.
Professional Cookery and Bakery (Level 5)
August
Other
Full time
36 weeks
Hospitality and Professional Cookery
3