HNC Professional Cookery

Course Content

This course is designed to develop the knowledge and skills of applicants in areas such as specialist culinary skills, food hygiene, and control systems. Applicants will also gain leadership, planning, analysis, study and research skills. The units include; Food Classification and Purchase; Hospitality Financial and Control Systems; Production Cookery; Food Hygiene; Hospitality Supervision and Graded Unit. Applicants will have a choice of specialising in either Professional Cookery or Patisserie and Confectionery. 

Entry Requirements

Applicants must have a relevant vocational qualification at level 3 or industry experience at a Chef de Partie level or above with a minimum of 2 years. Applicants may be asked to provide a reference.

Method of Assessment

Internal continuous assessments using various methods including open-book assessments, closed-book assessments, observations and projects.

Future Prospects

Employment in a senior supervisory role within the industry or the opportunity to study at degree level.