Planit


Professional Cookery (Fast Track)

South Lanarkshire College

Content

Core units include:
Maintain, handle and clean knives; Maintain food safety when storing, preparing and cooking food; Make basic stock; prepare fish, meat, poultry and vegetables for basic dishes; Cook and finish basic fish, meat, poultry and vegetable dishes; Prepare, cook and finish basic hot soups; basic bread and dough products; pastry products; cakes, sponges and scones; cold and hot desserts; Prepare, cook and finish basic shellfish and game dishes.



Entry Requirements

No formal entry requirements. Entry is based on successful interview.

Progression Routes

SVQ Professional Cookery at SCQF Level 6

Start Date

January

Qualification

SVQ

Award

at SCQF Level 5

Study Method

Full time

Course Length

6 months

Department

Hospitality and Professional Cookery

SCQF Level

5