Introduction to Professional Cookery SCQF 4 (Stornoway) NQ
What is special about this course?
The Introduction to Professional Cookery at SCQF level 4 is designed to equip learners with the skills and knowledge required to progress onto the National Certificate (NC) in Professional Cookery at SCQF level 5 or to seek employment in the hospitality and catering industry. On completion, learners will be able to make informed decisions on suitable progression routes that match their abilities, aspirations, and goals.
Entry requirements
Learners who may be interested in pursuing a career in the catering industry but who do not necessarily have prior experience
Additionally, adult learners who have no formal qualifications and/or have been out of the labour market for a period of time, may benefit from this course.
Food Preparation Techniques: An Introduction
This unit enables learners to develop knowledge and skills in basic food preparation techniques, identifying equipment, and preparation terms.
The unit is suitable for ‘new starts’ and adult returners with appropriate prior experience.
Cookery Processes: An Introduction
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.
Food Hygiene for the Hospitality Industry (SCQF level 4)
This unit is part of a progressive suite of units in food hygiene at SCQF levels 3–6.
Craft Baking: An Introduction
This unit will introduce learners to craft baking. Learners will learn about basic food hygiene, health and safety issues, ingredient storage, equipment, and terminology, while preparing, baking, and finishing a range of bakery goods. It is suitable for learners who have no previous experience of baking.
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
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.
How will I study my course?
- Full Time
- Part Time
Face to face in our Stornoway campus training kitchens.
Where can I study my course?
- Stornoway
Fees
Find out more about fees, fee waivers and funding options.
What can I do on completion of my course?
On Successful completion candidates can progress onto NC in Professional Cookery at SCQF level 5, or seek employment in the hospitality and catering industry, eg as a trainee commis chef/apprentice.
Is there more information available online?
You can use the above QR code to connect directly to the course details.
Apply for Introduction to Professional Cookery SCQF 4 (Stornoway) NQ
We are delighted that you are thinking about studying at UHI North, West and Hebrides. UHI North, West and Hebrides operates a fair and open admissions system committed to equality of opportunity and non-discrimination. We consider all applications on merit and on the basis of ability to achieve, without discrimination on grounds of age, disability, gender identity, marriage and civil partnership, pregnancy and maternity status, race, religion and/or belief, sex, sexual orientation or socio-economic background. We welcome applications from all prospective students and aim to provide appropriate and efficient services to students with disabilities.