Core units include:
Food classification and purchase; food hygiene intermediate; hospitality financial and control systems; hospitality supervision; professional cookery graded unit 1.
Optional units may include:
Production cookery - cold kitchen, hot kitchen, sweets and desserts.
Additional optional units from the following categories may also be studied:
Hospitality; workplace experience; business and enterprise.
2 Highers plus 3 subjects at National 5; or NC Professional Cookery (Level 6); or other relevant national qualifications at SCQF Level 6.
HND Professional Cookery