Introduction to Professional Cookery
A worked-based qualification delivered in a realistic working environment within our college. It is intended to give learners a basic knowledge in professional cookery to inspire them to embark on a career in hospitality. Mandatory units include: Work Effectively as Part of a Hospitality Team; Prepare and Cook Vegetables; Prepare and Cook Fish, Health and Hygiene and Introduction to Bakery.
To have completed four years of secondary education. Applicants may be asked to provide a reference.
Method of Assessment
Internal continuous assessments using various methods including open-book assessments, closed-book assessments, observations and projects.
Progression to further study at SCQF level 5 - Professional Cookery course or Modern Apprenticeship in Professional Cookery.
13 Sep 2021
- Tuition fees may be paid for full-time students in Scotland subject to meeting residency requirements, applications should be made to the appropriate funding body. International Students please refer to our International fees page
Recruitment is now for Reserve List places only – please contact us if you wish to discuss