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

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

Make an enquiry