Venues

Fort William Campus, Stornoway

Content

Specific aims of this qualification at SCQF level 5.

1 Develop employability knowledge and practical skills for working in a professional kitchen, eg, team working, food safety, legislative requirements.

2 Build an understanding of concepts and terminology used in professional cookery.

3 Develop food product knowledge, including current trends, provenance, sustainability, waste control.

4 Develop a range of basic practical food preparation, cookery and presentation skills.

5 Introduce awareness of cost and control in professional cookery.

Entry Requirements

Relevant national qualifications at SCQF Level 4 or 5.

Progression Routes

Further study or a Modern Apprenticeship.