This programme is designed for those who wish to gain practical experience of food preparation and cooking. Our facilities include a training kitchen, restaurant and bakery. The realistic working environment, combined with working with a range of external companies, enables students to learn to work to the high standards required in the industry.
The hospitality department has excellent links with industry, which allows students’ to visit large hotels to see professional kitchens in action. Many of our students have gone on to find employment in prestigious hotels and restaurants, while others now run their own establishments. A range of topics and practical skills will be covered during the course including pastry, baking, butchery, event organisation, kitchen operations, food safety in catering, applying workplace skills and preparing and cooking stock, soups and sauces. This enhances the students’ learner experience and employability opportunities.
The Elementary Food Hygiene certificate is also included in this qualification, if you are entering directly into second year certificate.
Example modules: Produce and Cook Desserts and Puddings; Prepare and Cook Meat and Offal; Catering Operations, Costs and Menu Planning; Healthier Foods Special Diets; Barista Qualification.
2 subjects at National 5 plus 2 at National 4 including English and Maths; or Professional Cookery Diploma (City and Guilds) Level 1