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Candidate must be employed in a suitable post within the hospitality sector.
Over 18 months candidates will develop skills in professional cookery covering presentation, preparation and production of dishes.
There are 14 units including:• Health and safety in the working environment• Effective working relationships (teamwork)• Intermediate food hygiene
Plus others in "Prepare and/or Cook and Finish Basic Dishes" from the following: meat; poultry; fish; vegetables; hot sauces; dressings and cold sauces; soups; cold desserts and hot desserts.
More information on the MA Professional Cookery Framework can be found on the Skills Development Scotland (SDS) website.
Each apprentice is required to achieve the following qualification: SVQ Level 2 Professional Cookery (G9VF22)SCQF Level 5
Each apprentice is required to achieve the following core skills:
• Communication SCQF 3• Working with Others SCQF 4• Problem Solving SCQF 4• Information Communication Technology SCQF 3• Numeracy SCQF 3
Candidates are to undertake 2 enhancements: health & safety at work certificate and food hygiene certificate.
The programme will take 18 months to complete. Attendance at College is required 1 day per week. Work based assessors will review every 10-13 weeks throughout the duration of the programme.
Dundee and Angus College is a charity registered in Scotland: No. SC021188. Certain projects managed by Dundee and Angus College are supported by European Funding.