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.
Mandatory units: Hospitality supervision; Hospitality: financial and control systems; Food hygiene: intermediate; Food classification and purchase; Professional Cookery: Graded Unit 1;
Mandatory units are: Management of food and beverage operations; Kitchen planning and design; Gastronomy; Professional cookery: Graded Unit 2.
2 Highers. Entry to year 2 is possible with HNC Professional Cookery.
Part time (day)
Business, Leisure and Tourism