Greenock (Finnart Street) Campus
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).
No formal entry requirements. All places are subject to interview.
SVQ Professional Cookery at SCQF Level 6
at SCFQ Level 5
Hospitality and Professional Cookery