Planit


Hospitality incorporating Professional Cookery

Fife College

Venues

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

Content

This course is an ideal start for a career in professional cookery and hospitality.

You will be learning, developing skills, knowledge and techniques in our purpose-built professional kitchens and bistros. Learning both practical and theory it will enable you to gain employment in the hospitality industry. Work experience will be part of the course.

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.

On successful completion you can apply to Advanced Certificate Professional Cookery.

You will study:
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

NC Professional Cookery

Start Date

September

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