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.
at SCQF Level 6
Hospitality and Professional Cookery