Core units include:
Food classification and purchase; food hygiene intermediate; hospitality financial and control systems; hospitality supervision; professional cookery graded unit 1.
Optional units may include:
Production cookery - cold kitchen, hot kitchen, sweets and desserts.
Additional optional units from the following categories may also be studied:
Hospitality; workplace experience; business and enterprise.
2 Highers, or SVQ Professional Cookery (including Food Preparation and Cooking) at SCQF Level 6, or other relevant qualification at SCQF Level 6. Entry is based on successful interview.
HND Professional Cookery
Hospitality and Professional Cookery