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