Planit


Professional Cookery

South Lanarkshire College

Content

Core units include:
Maintain, handle and clean knives; Maintain food safety when storing, preparing and cooking food; Make basic stock; prepare fish, meat, poultry and vegetables for basic dishes; Cook and finish basic fish, meat, poultry and vegetable dishes; Prepare, cook and finish basic hot soups; basic bread and dough products; pastry products; cakes, sponges and scones; cold and hot desserts; Prepare, cook and finish basic shellfish and game dishes.



Entry Requirements

No formal entry requirements. Entry is based on successful interview and skills test.

Progression Routes

SVQ Professional Cookery at SCQF Level 6

Start Date

August

Qualification

SVQ

Award

at SCQF Level 5

Study Method

Full time

Course Length

1 year

Department

Hospitality and Professional Cookery

SCQF Level

5