This programme includes: food classification and purchase; hospitality: financial and control systems; production cookery; food hygiene; hospitality supervision; graded unit.
Students who have completed Level 3 Professional Cookery or those from industry seeking to improve their skills and qualifications whilst still working.
Two Highers or a relevant qualification (SVQ Level 3). Applicants must have an interest in professional cookery, attend an interview and be able to provide a satisfactory reference. Applicants over 21 without formal qualifications may also be considered on the basis of their industrial experience.
Employment or the opportunity to study at degree level.