Planit


Professional Cookery (Preparation and Cooking)

South Lanarkshire College

Content

Core units include:
Develop positive working relationships with colleagues; Maintain the health, hygiene, safety and security of the working environment; Maintain food safety when storing, preparing and cooking food; Prepare fish, meat, poultry and vegetables for complex dishes; Cook and finish fish, meat, poultry and vegetable complex dishes; Prepare, cook and finish dressings, cold and hot sauces, bread, dough and pastry products; Prepare and cook complex hot and cold desserts.

Optional units include:
Prepare, cook and finish complex shellfish and game dishes; Prepare, finish and present canap├ęs and cocktail products.

Entry Requirements

Relevant SVQ at SCQF Level 5, or other relevant national qualifications at SCQF Level 5. Entry subject to interview.

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