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NC Professional Cookery with Hospitality

SCQF level 5

There are many sides to the hospitality Key Information
industry which is vital to Scotland’s tourism
trade. Hotels, bars, restaurants, canteens Entry requirements
and cafes require skilled chefs to prepare You should have a passion for cookery and
food but as any good chef will tell you, it is hospitality and be willing to work hard and
also important to understand the whole commit to the requirements of the course.
customer experience which includes front of It would be beneficial to have relevant Nat
house/reception, layout and the visual 4/5s. Mature students will be considered on
impact of the dining area as well as the final merit. All candidates will attend an interview.
service of food.
What next?
This intermediate course will allow you to On successful completion, you could
gain experience and develop your skills in consider NC Professional Cookery SCQF
several areas of the hospitality industry by level 6 or take your new skills straight in
focusing on food preparation and cooking, to employment.
food service and customer services.
You will combine classroom theory days with
practical days in our refurbished
professional training kitchen.

• pastry and desserts Base: Fort William
• fish/shellfish/meat/poultry Course Study Key
• stocks and sauces
• integrated production cookery £FE STUDY
• cookery processes STYLE
• meal production and design
• cold preparation
• service of food and drink
• food and health
• hospitality: organisation of practical skills
• local hospitality provision
• customer care
• food hygiene
• work experience
• embedded development of core and

essential skills

www.whc.uhi.ac.uk 101