Professional Cookery

Learn basic professional cookery techniques through studying Food Preparation Techniques, Stocks & Sauces and Cookery Processes.

DAY RELEASE

Start Date:
August 2008 or January 2009

Duration:
36 Weeks

Day:
Tuesday, Wednesday, Thursday or Friday

Time:
9.00am - 3.00pm

Cost:
£100 per credit, plus appropriate SQA fees.