Paisley Campus, Clydebank Campus, Greenock (Finnart Street) Campus
This course is designed to equip learners with the skills and knowledge in food preparation and cooking, customer care and food service which are required to assist them find employment in the Hospitality Industry or progress to further study.
You'll learn about:
Cookery processes; Food hygiene; Food preparation techniques; Stocks and sauces; Hospitality: Organisation of practical skills; Pastry and desserts; Meat and poultry; Service of food and drink; Provide a counter/take-away service.
No formal entry requirements. Entry subject to interview.
Previous hospitality industry experience or qualifications, such as an NQ or NPA in Professional Cookery (SCQF level 4) will help in undertaking the course.
NQ Professional Cookery (Level 6) or SVQ Hospitality at SCQF Level 6
August
NQ
Full time
1 year
Hospitality and Professional Cookery
5
