Inverness New Campus
This course is designed to build practical skills. Units include preparation and cooking of soups, sauces, vegetable dishes, hot and cold desserts, fish, meat and poultry dishes, maintenance and promotion of hygiene and cleaning of food production areas.
Content: Prepare, cook and present a range of basic dishes including vegetables, stocks, sauces, meats and desserts.
4 subjects at National 4, or SVQ Professional Cookery at SCQF Level 4. Interview.
SVQ Professional Cookery at SCQF Level 6 - subject to interview and skills test
at SCQF Level 5
Business, Management and Hospitality