Professional Cookery (Level 5)

Attendance/Duration

Overview

If you are looking to start your career as a commis chef, cook or trainee chef, then this is the course for you. It also provides the necessary skills and knowledge to progress to Advanced Professional Cookery at SCQF Level 6.

Entry requirements

For this course you'll need:

• professional cookery qualification at SCQF Level 4
• core Skills at Level 4 or four national qualifications at Level 4 including Maths and English

If you don’t have formal qualifications, but have appropriate experience or training, then we’ll also consider you for a place, so please do apply.

Course content

This course includes:

• Soups and sauces: experiment with flavours as you create delicious soups and sauces.
• Poultry, meat, and fish: from selecting the finest cuts to perfecting cooking techniques, become an expert in handling poultry, meat and fish.
• Hot and cold desserts: delight the senses with your sweet creations, learning the secrets behind hot and cold desserts
• Food hygiene and safety: learn how to maintain the highest standards of food hygiene and safety in a professional kitchen – crucial with the catering and hospitality industry.

Careers and Further Study

On completion of this course you may:

• Progress to Advanced Professional Cookery.
• Step into a job armed with the skills employers are seeking.

Skills