Developing Professional Cookery and Hospitality Skills

Attendance / Duration

Overview

You could be continuing from an August to January course or a complete beginner - this course will help you build confidence in a professional kitchen and restaurant environment. It will provide a progression route into different hospitality disciplines; front of house, baking or professional cookery.

Entry requirements

This course is open to anyone who has:

• a keen interest in cooking and customer service
• a desire to develop practical skills and explore career options
• the ability to stand in a hot kitchen for long periods of time
• 4 National 3 qualifications or has completed a relevant SCQF 3 course.

If you don’t have formal qualifications, but have appropriate experience or training, you may still be considered for the course.

Course content

On this course you'll:

• Gain fundamental cooking techniques and food preparation
• Develop customer service skills in a live restaurant setting
• Learn about food hygiene and kitchen safety standards
• Work effectively as part of a team

Practical elements include:

• Preparing and presenting a range of dishes
• Serving customers in a real restaurant environment
• Valuable industry-style experience

This course supports growth in key area including:

• Practical skills in the kitchen and front of house
• Organisational skills (working in a structured manner)
• Number skills (weighing, measuring, temperature control)
• Communication skills (talking to customers)
• Meta-skills (such as using initiative, working with others, focusing)

Career and further study

On successful completion of this course, you may:

• Progress to study further in hospitality at the next level. This course provides access to Professional Cookery, NC Bakery or Food and Beverage Service (all at SCQF Level 5)
• Gain entry level employment in the hospitality industry

We have close links with local employers and encourage work placements.