Advanced Certificate in Hospitality and Professional Cookery

Dundee and Angus College


Arbroath Campus


This course provides an excellent opportunity to cross train for employment or further study within the hospitality industry.

Learners will undertake a range of practical and theoretical units including Food Service Styles, Cost and Control in Hospitality; Food Hygiene; Customer Care Excellence; Alcoholic Beverages; Barista Skills; Food Hygiene; Practical Cookery; Pastry; Prepare and Cook Complex Desserts and Work Placement.

The practical aspects of the course are facilitated in the Taste training restaurant and commercial kitchens providing a realistic learning environment.

Learners provide a service to develop the necessary skills and knowledge required to achieve this qualification.

Entry Requirements

SVQ Professional Cookery at SCQF Level 5, or NC Hospitality Operations, or other relevant national qualifications at SCQF Level 5.

Progression Routes

HNC Hospitality Operations

Start Date




Study Method

Full time

Course Length

32 weeks


Hospitality and Professional Cookery

SCQF Level