Planit


Professional Cookery

Fife College

Venues

Kirkcaldy (St Brycedale) Campus

Content

This course builds on the knowledge and skills gained in the HNC: Professional Cookery and includes topics such as gastronomy, managing resources and kitchen planning and design. It also includes a period of practical work experience which will enable you to put into practice the knowledge and skills learned.

Topics Include:
Gastronomy; Kitchen Planning and Design; Management of Food and Beverage Operations; Work Placement; Hospitality supervision; Hospitality: financial control systems; Food hygiene intermediate; Graded Unit 2.

Other topics will be included.

Entry Requirements

HNC Professional Cookery; Interview.

Progression Routes

Relevant degree programme.

Start Date

August

Qualification

HND

Study Method

Full time

Course Length

1 year

Department

Culinary Arts and Hospitality

SCQF Level

8

Website

www.fife.ac.uk