Introduction to
Bakery & Professional Cookery Broadly comparable to SCQF Level 3/4

The perfect introduction to a range of professional cookery and bakery skills.

Overview

Why take this course?

This course gives students an opportunity to develop practical skills, knowledge and understanding in professional cookery and bakery to pursue further study or employment.

What you will experience

Practically you will cover a range of basic dishes including vegetables, fish & meat dishes as well as pastry, small cake products and various basic bread dough products. You will also look at how to maintain a safe and healthy work environment, how to work effectively as part of team and food safety.

Students in chef whites in kitchen

Key facts

Mode of study
Full-time

Entry requirements

English language requirements

If English is not your first language, please view the specific English language requirements for this course.

What you need to know

Next steps

Education

At North East Scotland College

On completion, students may wish to undertake the following courses at North East Scotland College:

Employment

Availability

This course is currently unavailable. Please contact the Student Advice Centre for more information.

If you take up a place on a College course, at the start of the course you will be asked to sign an enrolment form. In signing the form and/or taking up a place on a College course, you will enter into a contract with the College and be bound by the North East Scotland College Standard Terms and Conditions of Study. Copies of the Terms and Conditions are available for inspection on notice boards and at various locations throughout the College, at the College Reception, on the College website: www.nescol.ac.uk, or can be obtained on request from the Student Funding and Admissions Manager, North East Scotland College, Aberdeen City Campus, Gallowgate, Aberdeen AB25 1BN. Please note that courses are offered subject to (a) there being sufficient numbers of enrolments and (b) the availability of resources. The College reserves its right (i) not to run courses where the number of students is considered insufficient or where resources are unavailable and (ii) in certain circumstances, to refuse admission to an individual applicant.