Planit


Professional Cookery (Level 5)

Fife College

Venues

Kirkcaldy (St Brycedale) Campus, Dunfermline (Halbeath) Campus, Levenmouth Campus

Content

This course is designed to teach you the skills required to work in the hospitality industry and professional cookery. It will introduce you to the range of opportunities available and has a focus on professional cookery.

As part of the course, you will be working in our purpose-built professional kitchens and bistro cooking and serving our loyal customers. Work experience will be part of the course and helps you identify which area of professional cookery you would like a career in.

As a busy and vibrant department we are actively involved with events, including charity events, and as part of your learning you will be expected to contribute toward to these.

Topics Include:
Professional Cookery Practical; Knowledge and Operations Stocks; Sauces and Soups; Pastry Food; Service; Work Experience; Essential Skills.


Entry Requirements

4 subjects at National 4 including English; or SVQ Professional Cookery at SCQF Level 4; or other relevant national qualifications at SCQF Level 4. Interview

Progression Routes

Advanced Certificate Professional Cookery

Start Date

August

Qualification

NC

Award

at SCQF Level 5

Study Method

Full time

Course Length

1 year

Department

Culinary Arts and Hospitality

SCQF Level

5

Website

www.fife.ac.uk