Professional Cookery (NC)

This course is designed to build on knowledge gained, from the General Catering Course. This course will further develop culinary skills to a more advanced level; Emphasis on practical skills, food production and presentation.

Entry requirements

NC General Catering or equivalent qualification or relevant experience gained in industry.

Entry will be by interview and references to determine suitability for this course.

Duration

1 year full time August – June

Course content

• Patisserie
• Fish and Shellfish
• Creative Cookery 1
• Creative Cookery 2
• Meat and Poultry 1
• Meat and Poultry 2
• Silver Service
• Integrated Production Cookery 3
• Organisation of Practical Skills
• Foods of the World
• Supervising People
• Cake Decoration Techniques
• Practical Writing Skills
• Desk top Publishing
• Wines and Spirits

Articulation

Successful students may progress onto HNC Hospitality at Anniesland College or gain employment

Careers

Previous students have accessed employment in the catering industry at Commis Chef or Chef de Partie level.

Contact

Pauline Walker on T: 0141 357 6093
E: cis@anniesland.ac.uk
TutorL: Joe Rainey E: joseph.rainey@anniesland.ac.uk