This course provides an excellent range of units designed to develop candidates in all areas of a professional Kitchen. This course builds upon the practical, culinary knowledge and employability skills developed in NC Professional Cookery, SVQ Professional Cookery at Level 5 or industrial experience.
It further develops knowledge and understanding of a wide range of ingredients and culinary terminology. Units of study include: Professional Cookery: Practical and Knowledge, Kitchen Operations, Pastry, Food Hygiene, Health and Safety and Hospitality Costing.
The college's excellent relationships with the industry will provide you with opportunities throughout your studies.
SVQ Professional Cookery at SCQF Level 5, or other relevant national qualifications at SCQF Level 5.
HNC Professional Cookery
Hospitality and Professional Cookery