Venues

Motherwell 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.

This programme includes a wide variety of subject areas and may include the following:

Kitchen Planning and Design; Management of Food and Beverage Operations; Gastronomy; Managing Hospitality Organisations 1; Managing Hospitality Organisations 2; Managing Financial Resources; Human Resource Management

Entry Requirements

Completion of Professional Chef (Level 6) or City and Guilds Diploma in Professional Cookery Level 2, appropriate industrial experience and success at competitive interview.

Progression Routes

HND Professional Cookery (Year 2)