COURSE INFORMATION
This course builds on the knowledge and skills gained in the HNC: Professional Cookery and includes topics such as gastronomy, managing resources and kitchen planning and design. It also includes a period of practical work experience which will enable you to put into practice the knowledge and skills learned.
Management skills
Leadership
Team working
Problem solving
Analytical
Study skills
Research skills
Presentation skills
2 days a week
2 years full time
Year 1 HNC Professional Cookery
Year 2 HND Professional Cookery
Topics will include:
Gastronomy
Kitchen planning and design
Management of food and beverage operations
Work placement
Hospitality supervision
Hospitality: financial control systems
Food hygiene intermediate
Graded unit 2
Other topics will be included.
Completion of HNC: Professional Cookery, with a minimum of B for Graded Unit and the achievement of 15 SQA credits
Chef
Chef de Partie
Food and Beverage Manager
Food and Beverage Supervisor
Cook
Food Studies Demonstrator