Planit


Professional Cookery (Kitchen and Larder)

Edinburgh College

Venues

Granton Campus

Content

Hospitality is a thriving and growing industry with job opportunities continuing to increase. This course is aimed at candidates who are already working in a professional kitchen environment.

Within both courses you will prepare food in our industry-standard kitchens and have access to top-of-the-range cooking equipment. You will gain skills in complex meat, poultry and fish preparation and provide menus for our training restaurants. This course will give you the hands-on experience and skillset you need to advance within this fast-paced and exciting industry or to progress onto further study.

Content: Larder section: Advanced butchery skills in meat, poultry and fish preparation; Hot kitchen training: cooking and finishing complex dishes with fish, meat and poultry; Food safety; How to maintain the health, hygiene, safety and security of the working environment; Team working.

Entry Requirements

Professional Cookery (Food and Beverage Service) (City and Guilds) Diploma Level 2, or relevant national national qualifications at SCQF Level 5. Interview.

You must be employed within a professional kitchen for this day release course.

Progression Routes

HND Hospitality Management

Start Date

August

Qualification

SVQ

Award

at SCQF Level 6

Study Method

Part time (day release)

Course Length

2 years

Department

Professional Cookery and Hospitality

SCQF Level

6

Cost

£876.00