Core units include:
Maintain, handle and clean knives; Maintain food safety when storing, preparing and cooking food; Make basic stock; prepare fish, meat, poultry and vegetables for basic dishes; Cook and finish basic fish, meat, poultry and vegetable dishes; Prepare, cook and finish basic hot soups; basic bread and dough products; pastry products; cakes, sponges and scones; cold and hot desserts; Prepare, cook and finish basic shellfish and game dishes.
No formal entry requirements. Entry is based on successful interview and skills test.
SVQ Professional Cookery at SCQF Level 6
at SCQF Level 5
Hospitality and Professional Cookery