Course Content

This course is an introduction to the hospitality industry with an emphasis on food preparation and production. The delivery is facilitated in our fully equipped kitchens where learners are involved in preparing products for counter and plated lunch service in our restaurant and café bar classrooms. Units include Health and Safety in the Work Environment; Effective Working Relationships (Teamwork); Food Hygiene. There are various Prepare and/or Cook and Finish Basic Dishes units covering the following topics: Meat; Poultry; Fish; Vegetables; Sauces; Soups; Cold and Hot Desserts; Dough Products; Pastry; Cakes; Sponges and Scones.

Entry Requirements

Introduction to Professional Cookery, equivalent SCQF level 5 qualification or relevant industry experience. Applicants may be asked to provide a reference.

Method of Assessment

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

Future Prospects

Progression to SVQ Level 3 Professional Cookery (SCQF level 6) or Modern Apprenticeship in Professional Cookery at Level 6. Alternatively, learners can enter into employment in the fast-growing hospitality industry.