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 canapés and cocktail products.
Relevant SVQ at SCQF Level 5, or other relevant national qualifications at SCQF Level 5. Entry subject to interview.
August
SVQ
at SCQF Level 6
Full time
1 year
Hospitality and Professional Cookery
6