Planit


Catering and Hospitality Level 3

Borders College

Venues

Scottish Borders Campus

Content

NVQ Diploma in Professional Cookery: Food Preparation and Cookery Level 3 and SQA units: Front of House and Supervising People.

Students gain skills and knowledge in the preparation and cooking of complex meat, poultry, fish and vegetable dishes. Students will learn how to develop creative menus and recipes. Students will develop their employability, supervision and leadership skills by acting as ‘Head Chef’ and ‘Head Waiter’ for a period of time.

Core Skills for working in the hospitality industry are an essential, timetabled part of this course. Work experience is a mandatory part of this programme and students may have the opportunity to undertake week-long placements at renowned establishments throughout the United Kingdom.

Entry Requirements

Food Preparation and Cookery Level 2; and relevant national qualifications at SCQF Level 5.

Progression Routes

Employment

Start Date

August

Qualification

Other

Study Method

Full time

Course Length

36 weeks

Department

Service Industries

SCQF Level

6