Planit


Professional Cookery

Inverness College UHI

Venues

Inverness New Campus

Content

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.

Entry Requirements

4 subjects at National 4, or SVQ Professional Cookery at SCQF Level 4. Interview.

Progression Routes

SVQ Professional Cookery at SCQF Level 6 - subject to interview and skills test

Start Date

August

Qualification

SVQ

Award

at SCQF Level 5

Study Method

Full time

Course Length

1 year

Department

Business, Management and Hospitality

SCQF Level

5