Motherwell Campus
This course is an excellent opportunity for candidates to study and prepare for a career as a chef, baker or pastry chef with excellent career opportunities and progression routes open to those who successfully achieve the qualification. This course gives candidates an opportunity to prepare, cook and serve a range of dishes in realistic practical working environments.
The kitchen-based tuition includes time preparing and cooking in the training kitchen covering the following units:
Professional Cookery: Practical; Professional Cookery: Knowledge; Pastry; Food Hygiene; Health and Safety.
The bakery-based tuition includes a range of bakery products covering the following categories:
Bread and Bread Products; Craft Baking; Cake finishing and decoration.
No formal qualifications required. Most importantly a desire to learn and a passion for food and baking will support your application to ensure success at your interview.
Upon completion of this course you can progress to Professional Chef or Pastry Chef both SCQF level 6 or or into a professional kitchen as a junior chef/junior pastry chef or to further your culinary education.
August
NQ
Full time
1 year
Hospitality and Professional Cookery
5