Planit


Professional Cookery (Fast Track)

West College Scotland

Venues

Greenock (Finnart Street) Campus

Content

This course gives a rounded selection of cookery units and skills suited to the Hospitality Industry needs

The program Includes Cooking Basic : soups, sauces, pasta, fish meat & poultry, hot and cold desserts. Bar and Restaurant Training & Units are also included along with industry related certificates (REHIS Elementary Food Hygiene, Licenced Bar Training and Allergy Awareness).

Entry Requirements

No formal entry requirements. All places are subject to interview.

Progression Routes

SVQ Professional Cookery at SCQF Level 6

Start Date

January

Qualification

SVQ

Award

at SCFQ Level 5

Study Method

Full time

Course Length

18 weeks

Department

Hospitality and Professional Cookery

SCQF Level

5