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.
National 5 Hospitality, SVQ Hospitality and Professional Cookery at SCQF Level 4, or relevant national qualifications at SCQF Level 4, or catering experience. Reference.
Professional Chef SCQF Level 6; Employment in the hotel, catering and hospitality industries, such as junior commis/assistant chefs and apprentice chefs.
at SCQF Level 5
Part time (day)
Hospitality and Professional Cookery