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: Complex soups and sauces, Meat, Poultry, Fish and shellfish, Vegetables, Pastry and sweets, Healthy eating, Health and safety, Kitchen supervision.

Entry Requirements

SVQ Professional Cookery at SCQF Level 5.

Progression Routes

HNC Professional Cookery

Start Date

August

Qualification

SVQ

Award

at SCQF Level 6

Study Method

Full time

Course Length

1 year

Department

Hospitality and Professional Cookery

SCQF Level

6