Planit


Professional Cookery (NPA) (Level 4)

West College Scotland

Venues

Clydebank Campus, Greenock (Finnart Street) Campus

Content

This course provides a general introduction to the basic skills necessary for employment in a wide variety of jobs in hospitality. It is ideally suited to school leavers who want to work in the hospitality industry and have little or no hospitality experience.

Subjects include:
Food Hygiene for the Hospitality Industry; Food Preparation Techniques: An Introduction; Cookery Processes an Introduction; Hospitality: Organisation of Practical Skills; Craft Baking: An Introduction;
Cake Decoration: An Introduction; Bread Making; Provide a Table and Tray Service; Counter Service and other units.

Entry Requirements

No formal entry requirements. Interview.

Progression Routes

NC Professional Cookery (Level 5); Modern Apprenticeship in catering, or a role in hospitality as a kitchen porter or commis chef.

Start Date

September, January

Qualification

Other

Study Method

Full time

Course Length

18 weeks

Department

Hospitality and Professional Cookery

SCQF Level

4