Venues

Arbroath Campus, Kingsway Campus

Content

This course introduces students to working in a professional kitchen within the hospitality industry. The delivery is a work-based qualification, facilitated in our fully equipped kitchens, where learners prepare products for counter service and plated lunch service in our restaurant and café bar classrooms. Units include Food Hygiene, including Allergens, Health and Safety in a Kitchen Environment, and Working as Part of a Team. There are various prepare, cook and finish basic dishes covering the following topics: Meat, Poultry, Fish, Vegetables, Sauces, Soups, Cold and Hot Desserts, and Costing.

Entry Requirements

Introduction to Hospitality and Professional Cookery (Level 4) or other relevant national qualifications at SCQF Level 4.

Progression Routes

Diploma in Hospitality and Professional Cookery (Level 6)