Planit


Professional Cookery

Dundee and Angus College

Venues

Arbroath Campus, Kingsway Campus

Content

Further develops skills in professional cookery and covers presentation, preparation and production of dishes.

You will develop their cookery skills through 16 units including:

Health and safety in the work environment; Effective Working relationship (teamwork); Higher food hygiene plus 11 "prepare and/or cook and finish complex dishes" from the following: meat, poultry, fish, vegetables, hot sauces, dressing and cold sauces, soups, cold desserts, hot desserts.

Entry Requirements

SVQ Professional Cookery at SCQF Level 5, or relevant industry experience.

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