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Professional Cookery - January Start NC

(SCQF level 6)

Food, Events, Hospitality & Tourism, Hospitality and Leisure

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COURSE FULL - WAITING LIST ONLY

Mode of Study

Full-time

Start Date

6th Jan 2020, 1 year

Location

City Campus

Applications from International Students Welcome

Overview

This course will develop your skills in professional cookery and covers presentation, preparation and the production of dishes. You’ll develop your cookery skills and knowledge using the college’s commercial kitchens and training restaurants. The course is designed to give you the skills and knowledge needed to work in the Catering Industry or to progress onto an HNC or HND in Professional Cookery. This is an intensive course, covering the full SQA Group Award in 20 weeks, therefore students should be available to attend college five days per week with classes being scheduled between 9am and 5pm.

The staff delivering the course are experienced industry professionals, who will ensure you are equipped to meet the demands of working in a professional kitchen, on the successful conclusion of your course. You will be given the opportunity to make a range of sweet and savoury dishes; developing your creative and artistic flair.

This course runs for 6 months from January - June.

This course is placed on the Scottish Credit Qualifications Framework at Level 6. 

Entry requirements

Minimum entry requirements

  • NC in Professional Cookery (SCQF Level 5); OR
  • Any SCQF Level 5 qualification in Professional Cookery, eg NVQ or SVQ at Level 2; OR
  • Three year’s catering experience in a reputable restaurant or hotel.

Additional selection requirements

  • You'll be invited to a group and/or individual interview where you can find out more about the course and tell us why you're interested in this subject.

What you study

You'll study:

  • Professional Cookery: Practical.
  • Professional Cookery: Knowledge.
  • Professional Cookery: Kitchen Operations.
  • Food Hygiene for the Hospitality Industry.
  • Hospitality Costing.
  • Health and Safety in Hospitality.
  • Pastry.

After the course

Careers

This course prepares you for a career as a Commis Chef, trainee Chef or as a Cook in the Hospitality and Catering Industry.

Continuing study

Successful students can apply for the HNC Professional Cookery, or HNC Professional Cookery (Patisserie) courses.​

Teaching

How the course is taught

  • The course is a balance of theoretical and practical units. Practical units are delivered in purpose built accommodation. Theory rooms have access to the college's VLE, MyCity.

Assessment methods

Continuous Assessment.

Additional Information

Materials

  • PPE is required to be worn in all practical cookery lessons.
  • Students will be required to purchase knives and tools appropriate to the level of study.

Dress code

  • Chef's Whites for practical cookery lessons.
  • Smart casual clothes for theory lessons.
  • Mode of Study:
    Full-time
  • Start Date:
    6th Jan 2020
    End Date:
    12th Jun 2020
  • Location:
    City Campus
  • Applications from International Students Welcome