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: Complex soups and sauces, Meat, Poultry, Fish and shellfish, Vegetables, Pastry and sweets, Healthy eating, Health and safety, Kitchen supervision.
SVQ Professional Cookery at SCQF Level 5.
HNC Professional Cookery
at SCQF Level 6
Hospitality and Professional Cookery