This course will introduce you to techniques that are important in professional cookery. It develops practical, technical and transferable skills in food preparation and cooking.
It covers areas such as safe working practices, food preparation techniques, cookery processes, dish composition and balance, portion control and how to adapt dishes to meet nutritional requirements.
Assessment - 1 Hour Food Hygiene Theory Exam made up of a multiple choice element and case study. Ongoing in class practical assessment and theory portfolio.
This course has four lessons a week, one lesson is a double to allow for more complex skills to be completed.
Skills - Culinary Techniques, Cooking Theory & Knowledge, Risk Management, Time Management, Teamwork, Communication, Creativity & innovation.
Future Prospects - SCQF Level 6 Professional Cookery at collage, Home Economics Teacher, Commis Chef, Apprentice Chef, Pastry Chef, Kitchen Porter, Quality Assurance officer, Environmental Health Officer. National 5 Cake Craft, N5/ Higher Health and Food Technology.
