Planit


Professional Cookery

South Lanarkshire College

Content

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.

Entry Requirements

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.

Progression Routes

HND Professional Cookery

Qualification

HNC

Study Method

Full time

Course Length

1 year

Department

Hospitality and Professional Cookery

SCQF Level

7