Paisley Campus, Clydebank Campus, Greenock (Finnart Street) Campus
This course is intended to further develop students skills in professional cookery and prepare them for employment in a professional kitchen. For students already in employment this course will equip them with specialist knowledge and skills to help advance their career within the industry.
Subjects include Food Hygiene, Food Product Knowledge, Food Production and Presentation, Fish and Shellfish, Hospitality Costing, Organisation of Practical skills, Numeracy, IT and communication, Restaurant food production with menu planning, Patisserie.
NQ Professional Cookery (Level 5); or other relevant national qualifications at SCQF Level 5. Entry subject to interview.
Relevant HNC programme or Modern Apprenticeship.
August
NQ
Full time
1 year
Hospitality and Professional Cookery
6
