This course will provide the opportunity to further develop practical food preparation, cooking and presentation skills and knowledge of all aspects of the professional kitchen, including food safety legislation, product knowledge, current trends, provenance, sustainability, food culture, healthy eating, cost and control and team leadership skills.
2 subjects at National 5; or relevant national qualifications at SCQF Level 5.
HNC Professional Cookery
August
NC
Full time
1 year
Professional Cookery
6
