Arbroath Campus, Kingsway Campus
This course is an introduction to the hospitality industry with an emphasis on food preparation and production. The delivery is facilitated in the college's fully equipped kitchens where learners are involved in preparing products for counter and plated lunch service in the restaurant and café bar classrooms.
Units include Health and Safety in the Work Environment; Effective Working Relationships (Teamwork); Food Hygiene. There are various Prepare and/or Cook and Finish Basic Dishes units covering the following topics: Meat; Poultry; Fish; Vegetables; Sauces; Soups; Cold and Hot Desserts; Dough Products; Pastry; Cakes; Sponges and Scones.
Relevant national qualifications at SCQF Level 4.
Progression to SVQ Professional Cookery at (SCQF Level 6) or Modern Apprenticeship in Professional Cookery at Level 6. Alternatively, learners can enter into employment in the fast-growing hospitality industry.
at SCQF Level 5
Hospitality and Professional Cookery