This programme includes: food classification and purchase; hospitality: financial and control systems; production cookery; food hygiene; hospitality supervision; graded unit.
2 Highers, or 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. Applicants over 21 without formal qualifications may also be considered on the basis of their industrial experience.
Hospitality and Professional Cookery