Planit


Professional Cookery (Fast Track)

Dundee and Angus College

Venues

Arbroath Campus

Content

This is a fast-tracked advanced cookery course completed over a 6-month period for those who want to advance their basic skills in cookery. Units include REHIS hygiene; prepare and cook basic meat; fish and poultry dish; and prepare and cook basic hot and cold desserts.

Entry Requirements

National 5 Hospitality, SVQ Hospitality and Professional Cookery at SCQF Level 4, or relevant national qualifications at SCQF Level 4, or catering experience. Reference.

Progression Routes

Professional Chef SCQF Level 6; Employment in the hotel, catering and hospitality industries, such as junior commis/assistant chefs and apprentice chefs.

Start Date

January

Qualification

SVQ

Award

at SCQF Level 5

Study Method

Full time
Part time (day)

Course Length

6 months

Department

Hospitality and Professional Cookery

SCQF Level

5