Planit


Professional Cookery (City and Guilds) Level 2

Forth Valley College

Venues

Stirling Campus

Content

This course will provide thorough training in culinary principles and skills, stressing importance to health, safety and hygiene. This course includes the preparation, cooking and finishing of meat, poultry, fish and vegetables. It will develop employability skills as candidates will study in an industry standard environment.

Course includes:
Prepare, Cook and Finish Fish; Prepare, Cook and Finish Meat; Prepare, Cook and Finish Poultry; Prepare, Cook and Finish Vegetables; Prepare, Cook and Finish hot sauces, soups and stocks;
Prepare and finish Hot and Cold Desserts; Maintain a Safe, Hygienic and Secure Working Environment; Maintain, Handle and Clean Knives; Work effectively as part of a Hospitality Team; Maintain food safety when, storing, preparing and cooking food.

Entry Requirements

2 subjects at National 4. Applicants who do not meet this criteria but have relevant experience or alternative qualifications may be considered. Interview.

Progression Routes

Professional Cookery (City and Guilds) Level 3

Start Date

August

Qualification

Other

Study Method

Full time

Course Length

24 weeks

Department

Hospitality

SCQF Level

5