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General Catering - January Start NQ

(SCQF level 5)

Food, Events, Hospitality & Tourism, Hospitality and Leisure

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COURSE FULL - WAITING LIST ONLY

Mode of Study

Full-time

Start Date

5th Jan 2021, 1 year

Location

City Campus

Overview

This course will help you develop the basic skills required in becoming a professional chef. You will be learning practical skills while working in our fully equipped commercial kitchens and City Bistro (counter service food outlet). During the Covid pandemic, we have made some changes to the course delivery to adopt and support government guidelines to keep everyone safe - these are continually reviewed and updated. Currently, theory classes are being delivered online via Zoom, and practical sessions are on campus.

The course follows a selection of SQA units, these are delivered over 3 twelve week blocks and includes continual assessment.

This course runs for 6 months from January - June.

This course is placed on the Scottish Credit Qualifications Framework at Level 5.

Entry requirements

Minimum entry requirements

  • Three National 4 qualifications including English and Mathematics; OR
  • Other equivalent qualifications or experience.

Additional selection requirements

  • You'll be invited for a group and/or individual Zoom interview where you will get the opportunity to find out more about the course and tell us why you are interested in this subject area.

ESOL entry requirements

Applicants whose first language is not English should have minimum ESOL Intermediate level 2 or equivalent for NC/NQ courses and ESOL Higher for HNC/D courses.

What you study

You'll study:

  • Professional Cookery: Practical.
  • Professional Cookery: Knowledge.
  • Professional Cookery: Kitchen Operations.
  • Food Hygiene for the Hospitality Industry.
  • Stock, sauces and soups.
  • Health and Safety in Hospitality.
  • Pastry.
  • Mode of Study:
    Full-time
  • Start Date:
    5th Jan 2021
    End Date:
    25th Jun 2021
  • Location:
    City Campus