Professional Cookery SCQF 5 (Stornoway) NC

What is special about this course?

Specific aims of this qualification at SCQF level 5

1  Develop employability knowledge and practical skills for working in a professional kitchen, eg, team working, food safety, legislative requirements

2  Build an understanding of concepts and terminology used in professional cookery

3  Develop food product knowledge, including current trends, provenance, sustainability, waste control

4  Develop a range of basic practical food preparation, cookery and presentation skills

5  Introduce awareness of cost and control in professional cookery

Entry requirements

Learners would benefit from having attained the skills, knowledge and understanding required by one or more of the following or equivalent qualifications and/or experience:

NPA in Professional Cookery at SCQF level 5

Relevant SVQs at SCQF level 4

Relevant industrial experience

Skills for Work Hospitality

Professional Cookery: Practical

This unit is designed to enable learners to develop a basic level of practical skills in:

• The handling and care of knives
• Preparation techniques and the use of kitchen equipment
• Cooking processes for a wide range of ingredients
• Preparation and cooking of dishes to meet specific dietary requirements

Professional Cookery: Knowledge

This unit is part of a progressive suite of units in Professional Cookery at SCQF levels 5–8.

Professional Cookery: Kitchen Operations

The unit is designed to introduce learners to the factors involved in producing food in a professional kitchen. Learners will use their practical skills to prepare, cook, finish and present a range of dishes for service while working as a member of a team. In particular, this unit covers the importance of:

¨  Team working within a traditional partie system

¨  Following health, safety and hygiene requirements

¨  Work planning and integration of practical skills

¨  Accurately calculating quantities of ingredients required for given numbers of portions

¨  Minimising waste and following stock control procedures

Food Hygiene for the Hospitality Industry

The purpose of this unit is to enable learners to develop the knowledge and skills needed to prepare, cook, hold and/or serve food safely, in compliance with food safety legislation.

The unit provides learners with a broad understanding of how to identify food safety hazards and hazard prevention measures in a hospitality environment, including the principles of the Hazard Analysis and Critical Control Points (HACCP) approach.

The unit is suitable for school leavers, adult returners and/or those currently working in the hospitality industry.

This unit is mandatory in the following qualifications:

¨  National Progression Award (NPA) in Professional Cookery at SCQF level 5

¨  National Certificate (NC) in Professional Cookery at SCQF level 5

¨  NC in Hospitality Operations at SCQF level 5

Stocks, Sauces and Soups

This unit will introduce learners to the knowledge and skills required to produce a range of stocks, basic sauces, derivatives from basic sauces and soups. It is designed to enable learners to:

¨  Develop an understanding of a range of stocks, sauces and soups

¨  Prepare, cook and serve a range of stocks, sauces and soups to a commercial

acceptable standard

¨  Identify and remedy faults with stocks, sauces and soups

Learners will also find out about health and safety issues, use of equipment and culinary terminology associated with the production of stocks, sauces and soups.

Health and Safety in Hospitality

This unit is designed to introduce learners to health and safety in the hospitality industry and the regulations that hospitality businesses must comply with.

It covers identifying and minimising workplace hazards, as well as the procedures that should be followed if an accident or injury occurs.

Learners will also find out how to carry out a risk assessment using the Health and SafetyExecutive’s (HSE) five steps to risk assessment approach.

Pastry 

This unit is designed to enable learners to develop a basic level of knowledge and practical skills in pastry work. This unit will introduce learners to the ingredients and methods used to produce a range of simple pastry items. Learners will also investigate common faults that can occur when making different types of pastry and how to remedy these.

This unit is suitable for learners with little or no kitchen experience such as school leavers, adult returners and/or those currently working in the hospitality industry

On completion of this unit, learners could progress to other units in Professional Cookery at SCQF levels 5/6 and/or seek entry-level employment in a professional kitchen.

Fees

Find out more about fees, fee waivers and funding options.