This programme includes: food classification and purchase; hospitality: financial and control systems; production cookery; food hygiene; hospitality supervision; graded unit.
Relevant national qualifications at SCQF Level 6. Applicants must have an interest in professional cookery, attend an interview and be able to provide a satisfactory reference. Industry experience at a Chef de Partie level or above with a minimum of 2 years.
Degree level course
Hospitality and Professional Cookery