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