How do I get in? You will need three relevant Standard Grades at General Level or a pass in a relevant NC course at SCQF Level 4 or equivalent. A place on this course is subject to an interview process. Who is this course for? This course is intended for students who are currently working in the hospitality industry and want to gain a formal qualification. What subjects will I be studying? Specific areas of study are: Practical Cookery Skills Dishes to include preparation and cooking of: Meats Poultry Fish Vegetables Poultry Hot and Cold Desserts Food for cold presentation in a realistic working environment. How will I be assessed? Practical Cookery Units recorded in SVQ Level 2 Professional Cookery Diary. Practical Assessments throughout the course. Theory related subjects. How many days will I be in college? 1 day per week What can I do next? Progression on to a wide range of relevant vocational courses at SCQF Level 6 or employment.
Course Start Date: August 2013 Course Award: SVQ SCQF Level: 05
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