• Location


  • Attendance

    Full time

Course overview

What will I learn?

This course is intended to further develop students skills in professional cookery and food service and prepare them for employment in a professional kitchen. For students already in employment this course will equip them with specialist knowledge and skills to help advance their career within the industry.

Subjects include

  • Professional Cookery: Practical
  • Professional Cookery: Knowledge
  • Professional Cookery: Kitchen Operations
  • Food Hygiene for the Hospitality Industry
  • Fish and Shellfish

Other units include:Food and Beverage Operations. Food and Beverage operations and Pastry

What qualifications do I need?

Successful completion of NC Professional Cookery at SCQF Level 5 or relevant catering units or cookery related work experience. All applicants will be interviewed for suitability

What can I do after?

Modern Apprenticeship or HNC Professional Cookery or HNC Hospitality. Employment as a Sous Chef, Pastry Chef or Cook in a wide range of establishments.



Programme Information

Start Date: w/b 17 January 2022

End Date: w/b 6 June 2022

Duration: 18 weeks full time course/4 days per week

Time: 9am-4pm

My application

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