Introduction to Professional Cookery
A worked-based qualification delivered in a realistic working environment within our college. It is intended to give candidates 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.
Learners will take part in our “Dig and Dine” project, which includes spending time in the horticulture department discovering how to grow produce that will be used to create exciting dishes to be served in our café and restaurant classrooms.
To have completed four years of secondary education. All applicants will attend an information session and an interview for selection and 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.
24 Aug 2020
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