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Introduction to Professional Cookery

Dundee and Angus College

Venues

Kingsway Campus

Content

A worked-based qualification delivered in a realistic working environment within our college. It is intended to give learners a basic knowledge in professional cookery to inspire them to embark on a career in hospitality.

Mandatory units include: Work Effectively as Part of a Hospitality Team; Prepare and Cook Vegetables; Prepare and Cook Fish, Health and Hygiene and Introduction to Bakery.

Entry Requirements

All applicants will attend an information session and an interview for selection and may be asked to provide a reference. Complete 4 years of secondary education.

Progression Routes

NC Professional Cookery at SCQF Level 5 or Modern Apprenticeship in Professional Cookery.

Start Date

September

Qualification

Other

Study Method

Full time

Course Length

1 year

Department

Hospitality and Professional Cookery

SCQF Level

4