NVQ Arts and Crafts Scotland

...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...

...individuals course content Practical floristry skills, theory, core skills and related retails skills. IT skills related to floristry including the production...

...In Dornoch it is based in Burghfield House in Dornoch which is run as a real working hotel. This course runs from October to April, giving you a unique... Learn about: Professional Cookery...

...Continuous, with a mix of practical and theoretical assessments Duration: 1 year (August - June) Attendance: Rutherglen Campus: Day-release Possible Progression Routes...

...understanding of the subject. Alongside more complex and demanding techniques such as processing chocolate, marzipan, and sugar products, the course...

...to style and create designs for the 21st Century. course aims The floristry course provides exciting but demanding career prospects for committed but enthusiastic...

...summary Available full or part time or as a work-based qualification Course description Who can join? You should have 5 Standard Grades at level 3 or above... Learn about: Professional Cookery...

...and theoretical assessments Duration: 6 months (January - June) Attendance: Rutherglen Campus: 2 days per month (Much of this course is distance learning)...

...Course Details Duration: 1 year full time or 2 years part time SCQF: Level...

...Employment opportunities exist throughout the world in major, international fast food chains, hotels, restaurants, pubs and clubs, contract catering...

...a practical environment within the bakery. There will also be classroom-based tuition to help with your understanding of the subject and some general kitchen...

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

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

...Students can progress from Level I to Levels II and III. On completion, of Level III, students could progress to HNC Professional Cookery...