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.

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. All applicants will attend an information session and an interview for selection and 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.

Course Overview
  • Study Type

    Full Time

  • Campus

    Kingsway Campus

  • Start Date

    21 Sep 2020

  • SCQF Level

    7

  • Duration

    32 Weeks

  • Subject Area

    Hospitality & Professional Cookery

  • Tuition fees may be paid for full-time students in Scotland subject to meeting residency requirements, applications should be made to the appropriate funding body. International Students please refer to our International fees page
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