Planit


Professional Cookery

West College Scotland

Venues

Greenock (Finnart Street) Campus

Content

Provides the practical skills and theory required to progress into the catering industry at operative level, primarily as a chef. All practical aspects of the course are delivered in the college's training kitchens, restaurant and internet café.

Course includes: Soups and sauces, Meat, Poultry, Fish, Vegetables, Pasta, Rice, Sweets, Healthy eating, Working as part of a team within the hospitality industry, Food, drink and wine service.

Entry Requirements

No formal entry requirements. All places are subject to interview.

Progression Routes

SVQ Professional Cookery at SCQF Level 6 or HNC Professional Cookery

Start Date

August

Qualification

SVQ

Award

at SCFQ Level 5

Study Method

Full time

Course Length

1 year

Department

Hospitality and Professional Cookery

SCQF Level

5