Venues

Outer Hebrides Campus

Content

This course aims to develop employability knowledge and practical skills for working in a professional kitchen, eg, team working, food safety, legislative requirements, build an understanding of concepts and terminology used in professional cookery, develop food product knowledge, including current trends, provenance, sustainability, waste control, develop a range of basic practical food preparation, cookery and presentation skills and introduce awareness of cost and control in professional cookery.

Units include:

Professional cookery: practical; Professional cookery: knowledge; Professional cookery: kitchen operations; Food hygiene for the hospitality industry; Stock, sauces and soups; Health and safety in hospitality; Pastry.

Entry Requirements

No formal entry requirements. Relevant national qualifications at SCQF Level 4 or 5 preferred.