Greenock (Finnart Street) Campus
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.
No formal entry requirements. All places are subject to interview.
SVQ Professional Cookery at SCQF Level 6 or HNC Professional Cookery
at SCFQ Level 5
Hospitality and Professional Cookery