Motherwell Campus
This course is an opportunity for students to gain basic skills for chefs and progression routes available. It offers an opportunity to prepare, cook and serve a range of dishes.
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.
The restaurant-based tuition includes a range of food and drink service styles to reflect on current industry.
No formal entry requirements. Interview.
Professional Chef (Level 6), Professional Chef (City and Guilds) Diploma Level 1 or Professional Cookery and Hospitality (Level 5)
August
Other
Full time
1 year
Hospitality and Professional Cookery
4