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SVQ Level 3 Professional Cookery (2018/19)

Course Content

Further develops skills in professional cookery and covers presentation, preparation and production of dishes. Students will develop their cookery skills through 16 units including: Health and safety in the work environment; Effective Working relationship (teamwork); Higher food hygiene plus 11 "prepare and/or cook and finish complex dishes" from the following: meat, poultry, fish, vegetables, hot sauces, dressing and cold sauces, soups, cold desserts, hot desserts.

Entry Requirements

Level 2 Professional Cookery or equivalent industry experience.

Future Prospects

Employment prospects in the hotel, catering and hospitality industries are excellent e.g. senior commis/assistants chefs, junior chef de partie or 3rd-4th year apprentice chef. Continue your studies on HNC Professional Cookery.

Examination

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

Level

SCQF Level: 6

How to Apply

How Where When
Full-Time Kingsway Campus 27 Aug 18 Apply Online

All course fees are reviewed annually, and subject to change. Published fees apply to the courses mode of delivery.

Some of the places on Full-Time courses are supported by European Social Funding (ESF). ESF logo

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