SVQ Level 3 Professional Cookery

Practical units include:
• Cold Products
• Complex Soups
• Complex Fish Dishes
• Complex Meat and Poultry Dishes
• Complex Bread and Dough Products
• Complex Hot and Cold Desserts
• Core Units of Developing Positive Working Relationships in Hospitality
• Maintaining Health, Hygiene, Safety and Security of the Working Environment.

Apply for a specific course offering

• Full-time or day release at Kilmarnock - Apply