Professional Cookery core units may include:
Maintain, handle and clean knives; Maintain food safety when storing, preparing and cooking food; Make basic stock; prepare fish, meat, poultry and vegetables for basic dishes; Cook and finish basic fish, meat, poultry and vegetable dishes; Prepare, cook and finish basic hot soups, basic bread and dough products, pastry products, cakes, sponges and scones, cold and hot desserts.
Food and Beverage Service core units may include:
Maintain a safe hygienic and secure working environment; Work efficiently as part of a hospitality team; Give customers a positive impression of yourself and your organisation; Maintain food safety when storing, holding and serving food; Prepare and clear areas for tables service; Serve food at the table; Provide a silver service; Provide a buffet/carvery service.
Optional units may include:
Maintain and deal with payments.
No formal entry requirements. Entry is based on successful interview and skills test.
HNC Professional Cookery
at SCQF Level 5
Hospitality and Professional Cookery