Course description
This course develops advanced culinary skills and professional knowledge for the modern kitchen. Building on prior experience, learners refine high-level food production and presentation techniques, cook for the student-led restaurant, design their own menus, and rotate the role of head chef while producing dishes to industry standards.
- Professional cookery
- Kitchen operations
- Cookery Knowledge
- Food hygiene
- Menu development & costing
- Pastry
- Kitchen Operation
- Core skills
Entry requirements
One of the following:
Professional Cookery SCQF Level 5 Relevant industry experience and/or other qualifications will be considered on an individual basis
Learning outcome
Develop employability knowledge and practical skills for working in a professional kitchen
Develop food product knowledge, including current trends, sustainability, waste control
Develop a range of basic practical food preparation, cookery and presentation skills
Progression
Further study
- HNC: Professional Cookery SCQF Level 7
- HNC: Professional Cookery (Patisserie) SCQF Level 7
Career opportunities
- Commis chef
- Senior commis chef
- Junior chef de partie
- Cook
- Supervisor
Course options
Course Type: Full-time
Details
Date: Get in touch with the course provider or visit their website for more information Cost: £1008
Venue details
Dunfermline City Campus
Course Type: Full-time
Details
Date: Get in touch with the course provider or visit their website for more information Cost: £1008
Venue details
Dunfermline City Campus
Course Type: Full-time
Details
Date: Get in touch with the course provider or visit their website for more information Cost: £1008
Venue details
Dunfermline City Campus