Diploma in Professional Cookery

Course Content

This course is an introduction to a working in a professional kitchen within the hospitality industry. The delivery is a work-based qualification facilitated in our fully equipped kitchens where learners are involved in preparing products for counter and plated lunch service in our restaurant and café bar classrooms.

Units include Food Hygiene including Allergens, Health and Safety in a Kitchen Environment, Working as Part of a Team. There are various Prepare, Cook and Finish Basic Dishes covering the following topics: Meat; Poultry; Fish; Vegetables; Sauces; Soups; Cold and Hot Desserts and Costing.

Entry Requirements

Hospitality and Professional Cookery SCQF level 4 qualification or relevant industry experience. Applicants may be asked to provide a reference.

Method of Assessment

Observation, product evaluation, questioning, professional discussion and witness testimony.

Future Prospects

Progression to Advanced Diploma in Hospitality and Professional Cookery (level 6). Alternatively, learners can enter into employment and can continue their professional development in Modern Apprenticeship.