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