The bulk of this course covers an SVQ Professional Cookery at SCQF Level 5. This is supplemented by units in Costing, Food Hygiene, and Communication.
4 subjects at National 4 including English or relevant national qualifications at SCQF Level 4.
HNC or SVQ Professional Cookery at SCQF Level 6
at SCQF Level 5
Business, Leisure and Tourism