Venues

Motherwell Campus, Cumbernauld Campus

Content

This course gives the opportunity for craft practitioners to enhance and develop their practical skills and acquire the supervisory competencies that are required to enter the hospitality industry at a junior management level in professional kitchens.

Units include:

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

Entry Requirements

Professional Chef (Level 6) or Professional Chef (City and Guilds) Level 2 Diploma plus appropriate industrial experience. Interview.

Progression Routes

Year 2 of HND Professional Cookery