Paisley Campus, Clydebank Campus, Greenock (Finnart Street) Campus
This course will develop your practical skills and knowledge and provide you with real work experiences equipping you for industry.
Subjects include:
Food hygiene for the hospitality industry; Introduction to food preparation techniques; Introduction to cookery processes; Organisation of practical hospitality skills; Introduction to craft baking; Prepare and clear areas for counter service and take-away.
No formal entry requirements. Interview.
NC Professional Cookery (Level 5); Modern Apprenticeship in catering, or a role in hospitality as a kitchen porter or commis chef.
August
Other
Full time
1 year
Hospitality and Professional Cookery
4
