Venues

Stirling Campus

Content

HND Professional Cookery course will equip you with a wide variety of hospitality and culinary expertise at management level. The content of the programme will concentrate on many management-related subject areas and is closely linked to industry standards and working practices. This will develop further the knowledge and skills gained at HNC Level. During this one-year course, you will cover front of house management skills, practical cookery skills, and a broad range of management theory subjects.

Content:
Managing Financial Resources; Human Resources; Management of Food and Beverage Operations (practical); Gastronomy; Kitchen Planning and Design; Managing Hospitality Organisations.

Entry Requirements

Relevant HNC. Interview.

Progression Routes

Year 2 or 3 of a relevant degree programme.