This course is for aspiring pastry chefs who would like to develop their skills and knowledge in professional cookery and kitchen management. The course includes specialist units in accommodation operations, front office management, specialist food and beverage services, and events and conferences. You’ll learn through work placement, groupwork, lectures, industry visits and guest speakers.
2 Highers plus 3 subjects at National 5; or NC Professional Cookery (Level 5 or 6); or other relevant qualification at SCQF Level 6.
HND Professional Cookery with Management