Planit


Professional Cookery (City and Guilds) Level 3

Forth Valley College

Venues

Stirling Campus

Content

This practical course is designed for chefs looking to develop their skills to a more specialist level. Students will improve their skills in preparing, cooking and finishing a wide range of fish, meat, poultry and vegetable dishes. Study will take place in industry standard working environments.

Course includes:
Prepare fish for complex dishes; Prepare Meat for Complex Dishes; Prepare Vegetables for Complex Dishes; Cook and Finish Complex Vegetable Dishes; Cook and Finish Complex Fish Dishes; Cook and Finish Complex Meat Dishes; Cook and Finish Complex Poultry Dishes.

Entry Requirements

2 subjects at National 4 plus Professional Cookery (City and Guilds) Level 2. Experience in the industry is essential. Interview.

Progression Routes

HNC Professional Cookery

Start Date

August

Qualification

Other

Study Method

Full time

Course Length

24 weeks

Department

Hospitality

SCQF Level

6