Planit


Professional Cookery (Level 4)

West College Scotland

Venues

Paisley 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. Previous cooking experience from school or work is desirable. Entry subject to interview.

Progression Routes

Relevant NC, Modern Apprenticeship or employment at a junior level.

Start Date

January

Qualification

NQ

Study Method

Full time

Course Length

18 weeks

Department

Hospitality and Professional Cookery

SCQF Level

4