Cookery college courses Scotland

...or Food Preparation and Cooking or a gSVQ qualification How do I attend? The course is full time over one academic session or part time over a longer period... Learn about: Professional Cookery...

...No campus attendance is required as the course is studied from the comfort of your own home or workplace on your own schedule and you are supported throughout... Learn about: Poultry meat production, Egg production, HNC Poultry Production...

...3 or City and Guilds 706/2, 15 appropriate modules. As well as academic qualifications applicants must have extensive experience as a chef in a hotel...

...based practical work to further develop your skills. Alongside the kitchen based tuition - including pastry, cakes, breads and desserts - the course...

...additional support needs who wish to broaden areas of their learning, complementing work being done in Resource Centres. This course aims to promote independence...

...Employment opportunities include becoming a Commis Chef or Waiter in a restaurant or hotel or one of the many different types of catering establishments...

...(see under Work Based Qualifications). Start/end dates are different at Thurso and Dornoch: you will be given the dates if your application for a place is successful... Learn about: Professional Cookery...

...This intensive programme builds on the skills learned at Patisserie and Confectionery: Silver Level. During the course your time will be spent in a practical...

...studying some of the science behind the nutritional content of foods, including a look at energy, sugar, salt, protein, fibre, vitamin and mineral content...

...Glasgow or nearer to Cumbernauld. You will also learn IT. CITY AND GUILDS LEVEL 2 DIPLOMA PROFESSIONAL COOKERY Campus: Cumbernauld College Duration...

...In Thurso the course runs from September to June. In Dornoch it is based in Burghfield House in Dornoch which is run as a real working hotel... Learn about: Professional Cookery...

...environment where your skills will be developed to a high professional standard. There will be some classroom-based tuition to help develop and widen...

...service in a fast food operation. SVQ Level I Bistro Chef / Quick Service Course Aims: The course is designed for those who wish to enter the fast...

...to develop your skills in competition work during the course of the academic year. Course work is continually assessed in both theory and practical units...

...Chef positions of all grades are available throughout the world in hotels, restaurants, cafes, clubs, contract and industrial catering, airlines and cruise liners...

...All practical assessments are conducted within the college production kitchens. Level III students will undertake work experience as part of their assessment criteria...

...Provides the practical skills and theory required to progress into the catering industry at operative level, primarily as a chef. All practical aspects...

...year 2 of HND Professional Cookery. Career Potential: Possible areas of employment include; hotels and restaurants, special event catering, commercial catering...