Planit


Professional Cookery

Moray College UHI

Venues

Main campus

Content

This programme will provide you with the culinary expertise and management skills to broaden your career opportunities or start up your own business within the industry. The content covers a wide range of inspirational practical and theoretical units which are assessed throughout.

Experience in the hospitality industry is an integral part of the course.

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

Year 2:
Mandatory units are: Management of food and beverage operations; Kitchen planning and design; Gastronomy; Professional cookery: Graded Unit 2.

Entry Requirements

2 Highers. Entry to year 2 is possible with HNC Professional Cookery.

Start Date

September

Qualification

HND

Study Method

Part time (day)

Course Length

4 years

Department

Business, Leisure and Tourism

SCQF Level

8