Venues

Main campus

Content

If you are an aspiring chef and would like develop your skills and knowledge in professional cookery and kitchen management, the HNC Professional Cookery is a great place to start. You will experience advanced, modern cookery techniques and look at food product development. The training environment is learner-centred and focuses on current industry standards.

Mandatory units:
Hospitality supervision; Hospitality: financial and control systems; Food hygiene: intermediate; Food classification and purchase; Professional Cookery: Graded Unit 1;

Option units may include: Production Cookery: Cold Kitchen; Production Cookery: Hot Kitchen; Production Cookery: Sweets and Desserts; Industrial Experience in the hospitality industry; Management of human resources in the hospitality industry; Hospitality industry; Patisserie; Pastry.

Entry Requirements

1 Higher, or relevant national qualifications at SCQF Level 6. You may be asked to attend for interview.

Progression Routes

HND Professional Cookery then BA Hospitality Management