Planit


Professional Cookery

Forth Valley College

Venues

Stirling Campus

Content

This course aims to provide the skills necessary for a career in professional cookery. It provides knowledge and experience of supervisory skills. It will enhance product knowledge and menu planning skills together with the essential financial skills required in a successful, professional kitchen.

Course includes:
Production Cookery; Hot and Cold Kitchen; Sweets and Desserts; Hospitality Financial and Control Systems; Hospitality Supervision; Food Classification and Purchase; Food Hygiene; Graded Unit Professional Cookery.

Entry Requirements

Professional Cookery (City and Guilds) Level 3; or other relevant national qualifications at SCQF Level 6. Interview.

Progression Routes

HND Professional Cookery or Year 2 of a related degree programme.

Start Date

August

Qualification

HNC

Study Method

Full time

Course Length

1 year

Department

Hospitality

SCQF Level

7