Venues

Motherwell Campus

Content

This programme builds on the skills and professional practices developed in Pastry Chef (Level 6). You will acquire new skills in the supervision of people and develop an understanding of the role of a junior manager in a hospitality business context.

You will undertake units including:

Professional Cookery: Practical Pastry; Professional Cookery: Knowledge; Specialise Pastry; Hospitality Supervision; Financial Control Systems; Intermediate Food Hygiene; Work placement.

Entry Requirements

Professional Chef (Level 6); or Professional Chef (City and Guilds) Level 2 Diploma plus appropriate industrial experience. Interview.

Progression Routes

Year 2 of HND Professional Cookery