Modern Apprenticeship in Hospitality (Professional Cookery at SCQF Level 6)

Course Content

This Skills Development Scotland funded Modern Apprenticeship offers paid employment combined with the opportunity to gain a national qualification. Learners can further develop their skills and knowledge with an emphasis on a supervisory role, at college one day a week in our kitchens where learners are involved in preparing products for lunch, dinner service in our restaurant and café bar classrooms. Units include: Health and Safety in the Work Environment; Effective Working Relationship (Teamwork). There are various Prepare and/or Cook and Finish Complex Dishes units covering the following topics: Meat; Poultry; Fish; Vegetables; Hot Sauces; Dressing and Cold Sauces; Soups; Cold Desserts and Hot Desserts.

Entry Requirements

Must be in a full-time Kitchen based employment

Level 2 Professional Cookery or Up to 2 years' industry experience.

Age 16-19 fully-funded apprenticeship.

Age 19-24 partially-funded (employer contribution may be required).

Method of Assessment

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

Future Prospects

Supervisory roles in kitchen-based employment, HNC Professional Cookery.

Course Overview
  • Study Type

    Part-Time Day

  • Campus

    Kingsway Campus

  • Start Date

    21 Sep 2020

  • SCQF Level

    6

  • Duration

    2 Years

  • Subject Area

    Hospitality & Professional Cookery

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

The course application is currently closed. You can find out more information about this course by making an enquiry.

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