Motherwell Campus
The kitchen/bakery-based tuition includes preparing and cooking dishes, breads and pastry products within the teaching kitchen covering a range of practical activities, that are desired by current industry leaders.
You will learn a wide range of professional cookery, bakery and front of house skills, additionally you will build confidence, self-belief and build resilience. You will experience a realistic restaurant environment from both a production kitchen and restaurant Service perspective.
You will undertake some of the areas below:
Working in a Professional kitchen; Working in the Hospitality Industry; Bakery and bread products; Food Hygiene; Health & Safety.
No formal entry requirements. Interview.
Professional Chef (City and Guilds) Diploma Level 2
August
Other
Full time
1 year
Hospitality and Culinary Arts
4
