Planit


Professional Cookery

UHI Moray

Venues

Main campus, Virtual Learning Environment (VLE)

Content

This course is ideal if you wish to focus solely on cookery as it will build on existing basic skills. You will develop your knowledge and understanding of professional cookery whilst advancing your practical skills.

You will learn in practical kitchen and theory classroom settings, with the opportunity to gain real life experience in our Beechtree Restaurant and kitchen.

Content:

Professional cookery: practical; Food hygiene for the hospitality industry; Pastry; Professional cookery: Knowledge; Professional cookery: kitchen operations; Hospitality costing; Health and safety in hospitality; Work placement; Leading a hospitality team.

Entry Requirements

4 subjects at National 5 including English, or relevant national qualifications at SCQF Level 5.

Start Date

August

Qualification

NC

Study Method

Full time

Course Length

1 year

Department

Business, Leisure and Tourism

SCQF Level

6