NPA PROFESSIONAL COOKERY, BAKERY AND FRONT OF HOUSE LEVEL 4

Intro to the course:

You’ll learn to use a range of professional equipment to produce and present a variety of delicious dishes. 

Working collaboratively, you will develop the capability to plan your time in the kitchen as part of a team, gathering ingredients, using equipment and communicating with your team to complete your tasks on time. 

In one of our specialist bakeries, you’ll learn to produce a range of baked goods following industry-standard health and safety and hygiene measures. 

You’ll practice decorative cake techniques, preparing and applying a range of coatings and how to produce effects on a cake.

Who is the course for?

All candidates who have a keen interest in Professional Cookery, Bakery and Front of House services.

What will I study?

• Food Hygiene for the Hospitality Industry.
• Organisation of Practical Skills (OPS). 
• Craft Baking; An Introduction.
• Introduction to Food Preparation Techniques. 
• Introduction to Cookery Processes. 

Next step course options

Following successful completion of this course, you can continue to study Professional Cookery at the college, from an NQ at Level 5 to a Professional Cookery HND at Level 8.

How will I be assessed?

• Continuous assessment in practical lessons. 
• Written assessments on theory topics including, open and closed-book assessments. 
• Log book completion. 

Why should I choose this course?

If you have a keen interest in all aspects of hospitality with the aspiration to progress to a NC 5 in Hospitality.

Where can this course lead?

Recent events have resulted in increased opportunities in the Hospitality and Tourism Sectors.  This course is an ideal first step towards a career in a professional kitchen including a Pub, Hotel or Restaurant.   

What are the entry requirements?

This course would suit students with some experience of the Home Economics Curriculum gained during S1 to S4, most likely you will have attained or working towards a National 4 Qualification in Home Economics, Food & Health or Food Technology. 

What are the interview arrangements?

Group information session and short interview.

Fees, finance and funding

Fees for full time is £1008

This course is eligible for Bursary.

Please note, fees are subject to change, please double-check this when enrolling in your course

If you are unsuccessful in your Bursary application, you may be liable for the full cost of course

For more information please visit the finance pages - Fees, finance and funding options.

Other information:

Materials

Appropriate PPE to be worn in all practical cookery environments. 

Dress code

Chef's whites will be provided by the College for practical cookery lessons. 

Full time course: Full time and will run for 36 weeks.