Kirkcaldy (St Brycedale) Campus
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.
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.
HNC Professional Cookery; Interview.
Relevant degree programme.
Culinary Arts and Hospitality