Venues

Motherwell Campus

Content

This course develops knowledge and skills in areas such as specialist culinary skills, food hygiene and control systems. Learners will specialise in production cookery, gaining valuable leadership skills and an understanding of the role of the supervisor.

Units include:

Professional cookery: practical; Professional cookery: knowledge; Professional cookery: kitchen operations; Hospitality supervision; Financial and control systems.

Entry Requirements

Professional Chef (Level 6) or other relevant national qualifications at SCQF Level 6 plus appropriate industrial experience. Interview.

Progression Routes

Year 2 of HND Professional Cookery