Dumfries Campus, Stranraer Campus
This course focuses on developing your ability to produce food to a commercially acceptable standard which is then served to paying customers in Zest, the Training Restaurant.
Throughout the course you will study the key characteristics of food production and complete projects to demonstrate your understanding of the industry and what is expected.
Units are delivered with a mix of practical and theoretical elements and cover the following areas:
Food Safety in Catering; Employment in the Catering and Hospitality Industry; Health and Safety in Catering and Hospitality; Healthier Food and Special Diets; Costs and Menu Planning; Stocks, Soups and Sauces; Fruit and Vegetables; Meat and Offal; Poultry; Fish and Shellfish; Rice, Pasta, Grains and Egg Dishes; Hot and Cold Desserts and Puddings; Pastry; Dough Products; Core skills – Communication, IT and Numeracy.
Professional Cookery (City and Guilds) (Level 4). Applications will be considered from people who have substantial experience in a professional kitchen environment. Candidates must be 16 years of age at the start of course. All applicants must attend an Advice Session with pre-entry test and interview prior to being offered a place on the course.
Students may apply to progress to study at an advanced level and are advised to check entry requirements with relevant organisations.
Hospitality and Sport