• Location


  • Attendance

    Full time

Course overview

What will I learn?

This course is designed to equip learners with skills and knowledge in food preparation and cooking, customer care and food service which are required to assist them find employment in the Hospitality Industry or progress to further study.

This course develops basic skills and knowledge in food preparation and cooking and subjects include:

  • Professional Cookery: Practical
  • Professional Cookery: Knowledge
  • Professional Cookery: Kitchen Operations
  • Food Hygiene for the Hospitality Industry
  • Meat and Poultry
  • Stocks and Sauces
  • Soups

Other units include Food and Beverage Counter, Food and Beverage: Table, Hospitality Organisation of Practical Skills and Pastry

What qualifications do I need?

There are no formal entry qualifications for this course but successful applicants are interviewed for suitability and age/or experience are considered.

Places will be offered in the first instance to applicants with hospitality experience or previous hospitality awards or study e.g. NPA in Professional Cookery at SCQF Level 4, or previous experience in the industry. All applicants will be interviewed for suitability.

What can I do after?

NC in Professional Cookery at SCQF Level 6 or an SVQ level 3 in Hospitality in a specific work area such as food service, professional cookery or hospitality services. Employment in the Hospitality Industry as a Commis Chef, Food Service Assistant, or one of the many other jobs in Hospitality.



Programme Information

Start Date:w/b 17 January 2022

End Date: w/b 6 June 2022

Duration: 18 weeks full time/4 days per week

Time: 9am-4pm

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