Planit


Professional Cookery (including Food and Beverage)

South Lanarkshire College

Content

Professional Cookery core units may 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.

Food and Beverage Service core units may include:
Maintain a safe hygienic and secure working environment; Work efficiently as part of a hospitality team; Give customers a positive impression of yourself and your organisation; Maintain food safety when storing, holding and serving food; Prepare and clear areas for tables service; Serve food at the table; Provide a silver service; Provide a buffet/carvery service.

Optional units may include:
Maintain and deal with payments.

Entry Requirements

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

Progression Routes

HNC Professional Cookery

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