Arbroath Campus, Kingsway Campus
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.
SVQ Professional Cookery at SCQF Level 5, or relevant industry experience.
HNC Professional Cookery
at SCQF Level 6
Hospitality and Professional Cookery