Arbroath Campus, Kingsway Campus
This course is designed for learners to further develop their skills and knowledge in professional cookery with an emphasis on a supervisory role in a realistic environment offering plated dinner service. It covers presentation, preparation and production of dishes.
A range of units including: Health and Safety in the Work Environment; Effective Working Relationship (Teamwork); Higher Food Hygiene. There are various Prepare and/or Cook and Finish Complex Dishes units covering the following topics: Meat; Poultry; Fish; Vegetables; Hot Sauces; Dressing and Cold Sauces; Soups; Cold Desserts and Hot Desserts.
SVQ Professional Cookery at SCQF Level 5, or relevant industry experience.
HNC Professional Cookery
at SCQF Level 6
Hospitality and Professional Cookery