This course provides and opportunity to develop basic practical skills and knowledge of bakery, professional cookery and hospitality and prepares the learner for further study at SCQF Level 5.
Mandatory units include:
Craft baking: an introduction; Bread making: an introduction; Cake decorating: an introduction
Pasty; Food preparation techniques: an introduction; Cookery processes: an introduction; Food hygiene for the hospitality industry; Hospitality organisation of practical skills; Local hospitality provision; Hospitality: working in the hospitality industry; Hospitality: working front of house; Hospitality: working in the professional kitchen; Hospitality: introduction to events.
No formal entry requirements.
Relevant course at SCQF Level 5.
August
Other
Full time
1 year
Professional Cookery
4
