Attendance/Duration
Full-timeOverview
If you are passionate about developing your cookery skills to a higher level, or have relevant industry experience to enhance your career opportunities as a professional chef, then this Professional Cookery course at SCQF 6 is for you. It is designed to develop and refine practical skills within a professional kitchen environment as well as teach the valuable knowledge necessary for this level in the competitive world of hospitality.
Entry requirements
To continue your culinary journey, you'll need:
- A real interest in working in the hospitality industry.
- Professional Cookery (Level 5) or another relevant course at Level 5.
- Core skills in communication and numeracy at Level 5.
If you don’t have formal qualifications, but have relevant experience or training, we will happily consider your application
Course content
The course is a continuing portfolio balanced with practical and theoretical activities.
Practical skills will be developed and refined in industry standard kitchens. Through demonstrations from experienced lecturing staff, you will learn to create modern and vibrant dishes within a skills' based kitchen. You will also have the opportunity to serve in one of the college's training restaurants while working through the various corners/roles in a kitchen. You will work from several menus, planned to give you a wealth of variety and culinary experiences. You will learn how to plan (and cost) a menu and lead a team in the role of the head chef.
To support what you do in practical classes, knowledge and understanding will be covered in theory classes.
Careers and Further Study
On completion of this course you may:
- Progress to a higher level cookery or hospitality course
- Pursue exciting roles such as Senior Commis Chef, Junior Sous Chef, or Chef de Partie, with clear pathways to Head Chef or Executive Chef positions
Skills
Specific focus to develop your skills and understanding will be on the following areas:
- Stocks, soups and sauces
- Butchery - meat and poultry
- Fish preparation
- Fresh pasta
- Hot and cold desserts
- Presentation skills
- Enterprise skills
- Leadership and kitchen operations
- Health and safety