Introduction
Professional Cookery introduces learners to techniques that are important in professional cookery.
It develops practical, technical, and transferable skills in food preparation and cooking, and provides bite-sized chunks of learning that are straightforward for learners to study.
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.
Course code
SPPCD
Location
Varies
Duration
Monday Afternoon
3 hours a week for 30 weeks.
1 hour a week directed study
Independent study may also be required
Entry Requirements
An interest in cookery
An ability to study at SCQF level 4.
Information and Interview Session Requirements
There are no requirements for an interview for this course, but you should have a basic knowledge and an interest in the industry with a view to potentially looking to have a career within it if you would like to join this course.
Course Content
During the course you will develop your understanding of professional cookery. You will learn to prepare, cook and present a variety of dishes. You will develop a range of cookery techniques throughout the course.
Assessments
Assessments will include some written assessment and practical assessment of your cookery.
Progression
Upon completion of the programme, you can progress to a range of full-time and part-time professional cookery and hospitality courses at Dumfries & Galloway College.
Career Prospects
This course will enhance your cookery ability. Further study could lead to a career in professional cookery or wider career opportunities in the hospitality industry.
Course Contact Details
Michelle Hodgson hodgsonm@dumgal.ac.uk
Selling Points
An opportunity to develop your cookery skills.
A first step into the growing hospitality industry.