Venues

Stirling Campus

Content

This practical course is designed for chefs looking to develop their skills to a more specialist level. Students will improve their skills in preparing, cooking and finishing a wide range of fish, meat, poultry and vegetable dishes. Study will take place in industry standard working environments.

Course includes:
Prepare fish for complex dishes; Prepare Meat for Complex Dishes; Prepare Vegetables for Complex Dishes; Cook and Finish Complex Vegetable Dishes; Cook and Finish Complex Fish Dishes; Cook and Finish Complex Meat Dishes; Cook and Finish Complex Poultry Dishes.

Entry Requirements

2 subjects at National 4 plus Professional Cookery (City and Guilds) Level 2. Interview.

Progression Routes

HNC Professional Cookery