Venues

Kilmarnock Campus

Content

The course develops practical, technical and transferable skills in food preparation and cooking. It covers areas such as safe working practices, food preparation techniques, cookery processes, dish composition and balance, portion control and how to adapt dishes to meet nutritional requirements.

You will look at the preparation of, for example, meat, fish and chicken, as well as cookery processes and food preparation techniques.

Entry Requirements

4 subjects at National 3; or relevant national qualifications at SCQF Level 3.

Progression Routes

Professional Cookery (Level 5)