Who is the Course For?
This programme is designed for people who wish to gain practical experience of Food Preparation and Cooking. The qualifications are gained in the workplace or the college’s realistic work environment.

Entry Requirements
Applicants require a minimum of 4 Standard Grades at 3 or 4, one of which should be English, or the successful completion of an NVQ Level 1 qualification. All candidates will be assessed on an individual basis at interview.

How will I Study?
The course is delivered over 3 twelve-week blocks. Candidates must complete all of the mandatory units. Units are assessed by your lecturer who will observe your work. A portfolio of evidence meeting City & Guilds standards will also be required.

SCQF level for this course is Level 4/5

Attendance 1 year full-time, 2 years part-time
Start date September

Course content
Introduction to the Catering and Hospitality Industry
Health and Safety Awareness for Catering and Hospitality
Introduction to Healthier Foods and Special Diets
Introduction to Kitchen Equipment
Introduction to Personal Workplace Skills
Prepare and Cook Food by Boiling Poaching and Steaming
Prepare and Cook Food by Stewing and Braising
Prepare and Cook Food by Roasting and Grilling
Prepare and Cook Food by Deep Frying and Shallow Frying
Re-generation of Pre-prepared Food
Cold Food Preparation
REHISS Elementary Food Hygiene

Job Opportunities & Progression Routes
On successful completion of this qualification, students can progress to the City & Guilds Level 2 Diploma in Professional Cookery or to employment within the hospitality industry.

Who is the Course For?
This programme is designed for people who wish to gain practical experience of food preparation and cooking and who wish to hold a management position within the industry. The qualifications are gained in the college’s realistic work environment.

Entry Requirements
Applicants require a minimum of 4 Standard Grades at 2 or 3 one of which should be English, or the successful completion of a City and Guilds Level 1 Diploma Professional Cookery Applicants with a mature attitude who are seeking a change of career are welcome and will be assessed on an individual basis.

How will I Study?
The course is delivered over three twelve-week blocks. Candidates must complete all of the mandatory units All units are assessed by your lecturer who will observe your work and advise you on the standard required for progression to the next unit. A portfolio of evidence meeting City & Guilds standards will also be required.

SCQF level for this course is Level 6

Attendance 1 year full-time, 2 years part-time
Start date September

Course Content
Investigate the Catering and Hospitality Industry
Food Safety in Catering
Health and Safety in Catering and Hospitality
Healthier Foods and Special Diets
Kitchen Operations, Costs and Menu Planning
Applying Workplace Skills
Prepare and Cook Stock, Soups and Sauces
Prepare and Cook Fruit and Vegetables
Prepare and Cook Meat and Offal
Prepare and Cook Poultry
Prepare and Cook Fish and Shellfish
Prepare and Cook Rice, Pasta, Grains and Egg Dishes
Prepare and Cook Desserts and Puddings

Course Delivery

The course is delivered over three twelve-week blocks. Candidates must complete all of the mandatory units All units are assessed by your lecturer who will observe your work and advise you on the standard required for progression to the next unit. A portfolio of evidence meeting City & Guilds standards will also be required.

Job Opportunities & Progression Routes
On successful completion, students can progress to the Higher National Certificate in Professional Cookery or to employment.

Who is the Course For?
The course is for chefs with industrial experience and qualifications who wish to develop advanced professional skills in culinary arts and kitchen management.

Entry Requirements
Applicants should have 2 Highers at C or above or a National Certificate in a relevant subject. Ideally you will have City and Guilds 7061/1 and 7061/2. Applicants with a mature attitude seeking a change in career are welcome and will be assessed on an individual basis.

How will I Study?
The course is delivered over 3 twelve week blocks. Subject areas include cookery processes, food preparation, food hygiene, food service and patisserie.

SCQF level for this course is Level 7

Attendance 1 year full-time or 2 years part-time September start

Course Content
Hospitality Financial and Control Systems
Hospitality Supervision
Food Classification and Purchase
Food Hygiene - Intermediate
Professional Cookery : Graded Unit 1
Production Cookery: Cold Kitchen
Production Cookery: Hot Kitchen
Production Cookery: Sweet and Desserts
Employment Experience
Patisserie

Job Opportunities & Progression Routes
On successful completion you can move on to a Higher National Diploma in Culinary Arts with Management and employment in all sectors of hospitality and catering.

Who is the Course For?
The course is for people who wish to gain a professional level qualification in preparation for middle management jobs in the hospitality and catering industry. The course is delivered in conjunction with Abertay University.

Entry Requirements
Applicants should have successfully completed an HNC in an appropriate subject. Applicants with a mature attitude seeking a change in career are welcome and will be assessed on an individual basis.

How will I Study?
The course is delivered over 3 twelve-week blocks. The course includes units in human resources, accommodation, food and beverages, marketing, finance, organisational behaviour, management concepts, wines and spirits, planning and events management.

SCQF level for this course is Level 8

Attendance 1 – 2 years full-time September start

Course Content
Food and Beveridge Service
Hospitality Financial Accounting
Management of Food and Beverage Operations
Accommodation Services
Front Office Procedures
Human Resource Management Practices
Prepare and Present a Business Plan

Job Opportunities & Progression Routes
Students can progress to management jobs in the hospitality industry or a degree programme. Direct articulation to courses at Queen Margaret University in Edinburgh.