Arbroath Campus, Kingsway Campus
An introduction to the hospitality industry with an emphasis on food preparation and production.
Units include: health and safety in the work environment; effective working relationships (teamwork); elementary hygiene; food hygiene. Plus 11 "Prepare and/or Cook and Finish Basic Dishes" from the following: meat; poultry; fish; vegetables; sauces; soups; cold and hot desserts; dough products; pastry; cakes; sponges; scones.
SVQ Hospitality and Professional Cookery at SCQF Level 4, or relevant national qualifications at SCQF Level 4, or catering experience. Reference.
Employment in the hotel, catering and hospitality industries, such as junior commis/assistant chefs and apprentice chefs.
at SCQF Level 5
Hospitality and Professional Cookery