Hospitality and Professional Cookery

If you're dreaming of a career as a Commis Chef, Cook or Trainee Chef, our Professional Cookery course is recipe for success. You’ll develop your cookery skills and learn about all aspects of working in a professional kitchen. It’s very hand on – preparing, cooking and presenting dishes to a high standard to be served in our live training restaurants.

For this course you'll need:

• professional cookery qualification at SCQF Level 4
• core Skills at Level 4 or four national qualifications at Level 4 including Maths and English

If you don’t have formal qualifications, but have appropriate experience or training, then we’ll also consider you for a place, so please do apply

This course includes:

• soups and sauces: experiment with flavours as you create delicious soups and sauces
• poultry, meat, and fish: from selecting the finest cuts to perfecting cooking techniques, become an expert in handling poultry, meat and fish
• hot and cold desserts: delight the senses with your sweet creations, learning the secrets behind hot and cold desserts
• food hygiene and safety: learn how to maintain the highest standards of food hygiene and safety in a professional kitchen – crucial with the catering and hospitality industry

On completion of this course you may

• progress to Advanced Professional Cookery
• step into a job armed with the skills employers are seeking

This is an opportunity to immerse yourself in the art and science of professional cookery. You’ll create a wide variety of dishes, experimenting with techniques, flavours and presentation, while also learning the theory behind the cooking. Your skills, speed and confidence will improve, opening