Professional Cookery Year 1 & Year 2

Overview

Year One is an introduction to the Hospitality Industry with an emphasis on food preparation and production.

Year Two further develops skills in professional cookery and covers presentation, preparation and production of dishes. You’ll develop your cookery skills and knowledge using the College’s commercial kitchens and training restaurants. Students who successfully complete this course will achieve the NQ Professional Cookery.

Year One

• Scottish Group Award Practical Cookery Intermediate 2, OR Three National Courses including Intermediate 1 English and Maths or Numeracy, OR Three Standard Grades at General Level including English and Maths or Numeracy, OR:
• Other equivalent qualifications or experience.
• All entry subject to outcome of discussion at interview and satisfactory references

Year Two

• Professional Cookery Year One, OR:
• Other equivalent qualifications or experience.
• All entry subject to outcome of discussion at interview and satisfactory references

More Information

The subjects you’ll study include: Cookery Processes, Food Production & Presentation Skill, Food Preparation Techniques, Food Hygiene, Food Service, Menu Planning, and Information Technology.

Career

Commis chef, trainee chef or cook in the hospitality and catering industry.

Continuing study

After Year Two you can apply for the HNC Professional Cookery or HNC Professional Cookery (Patisserie) courses.

One year, starting in August.

City Campus Townhead.