Course description
This course is about developing culinary skills and knowledge in the professional kitchen. Building on previous cookery experience, the focus is on food production and food presentation skills at a higher level. During your studies you will cook a wide variety of dishes from soups and starters through to main courses and desserts, always aiming for the highest standard.
- Professional cookery
- Kitchen operations
- Food hygiene
- Hospitality costing
- Menu development
- Pastry
- Food service
- Core skills
Entry requirements
One of the following:
SVQ: Professional Cookery SCQF Level 5 – including communications at SCQF level 5
NC: Professional Cookery
Relevant industry experience and/or other qualifications will be considered on an individual basis
In addition, internal applicants will require a positive Internal Learner Reference (ILR)
Learning outcome
Develop employability knowledge and practical skills for working in a professional kitchen
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
Venue details
Dunfermline - Halbeath Campus
Pittsburgh Road
Dunfermline
Course Type: Full-time
Details
Venue details
Dunfermline - Halbeath Campus
Pittsburgh Road
Dunfermline
Course provider
Fife College
Dunfermline - Halbeath Campus
Pittsburgh Road
Dunfermline