This course is available to study in
| Elgin |

You can study this course
| Full Time | Day Release |

Aims of the Course
This advanced SVQ is aimed at those already in employment in a professional kitchen, or who have achieved the entrance requirements and wish to reinforce and develop their knowledge and skills. The aim of the course is

• to provide students with necessary modern practical skills to meet the demands of employers within the Hospitality Industry.

Course Contents
Students will complete a range of units, according to their interests, career ambitions and any previous studies/experience. Units will include:

• Establish and develop positive working relationships in hospitality
• Maintain the health, hygiene, safety and security of the working environment
• Maintain food safety when storing, preparing and cooking food
• Preparing, cooking and finishing complex fish, meat, poultry, game and vegetable dishes, sauces, hot and cold desserts, and complex bread and dough products.

Entrance Requirements
Relevant SVQ Level 2. Mature students with appropriate industrial experience will also be considered.

Duration of the Course
Full time - 1 year.
Day release - 2 years.

SVQ 3 Professional Cookery can be studied on a day release basis which will allow students to join the course at the beginning of September or January.

Progression
• Further study may include HNC Professional Cookery.
• Employment as an assistant chef or chef de partie.

Course Code
Full time
MONQFPRC3F

Day release
MONQFPRC3D


Last updated March 2010