Modern Apprenticeship in Hospitality (Professional Cookery at SCQF Level 6)
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.
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 and above are partially funded (employer contribution may be required).
Method of Assessment
Observation, product evaluation, questioning, professional discussion and witness testimony.
Supervisory roles in kitchen-based employment, HNC Professional Cookery.