National Progression Award: Professional Cookery
Face to face
This course will provide an introduction on how to prepare, cook and serve food. You will be shown a variety of skills for sweet and savoury dishes including how to grate, slice, dice, chop, and peel.
You will be given an introduction into a range of cookery processes and learn how to poach, boil, bake, steam and roast foods to create a variety of dishes.
All activities will be carried out in our purpose-built professional kitchens.
Mode of delivery: Face to face, Fridays, 9am to 3.30pm.
Duration: One academic year (August/September to May/June)
• SCQF Level 5 programmes;
• Work in a hotel or restaurant carrying out basic food preparation;
• Modern Apprenticeship in Professional Cookery.