HNC Professional Cookery
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 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.
Employment in a senior supervisory role within the industry or the opportunity to study at degree level.
24 Aug 2020
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