This course aims to provide the skills necessary for a career in professional cookery. It provides knowledge and experience of supervisory skills. It will enhance product knowledge and menu planning skills together with the essential financial skills required in a successful, professional kitchen.
Production Cookery; Hot and Cold Kitchen; Sweets and Desserts; Hospitality Financial and Control Systems; Hospitality Supervision; Food Classification and Purchase; Food Hygiene; Graded Unit Professional Cookery.
Professional Cookery (City and Guilds) Level 3; or other relevant national qualifications at SCQF Level 6. Interview.
HND Professional Cookery or Year 2 of a related degree programme.