HNC Professional Cookery
This course extends existing cookery skills gained in the workplace and will introduce the management knowledge and skills required for advancement to the position of Head Chef or Chef/Manager within the industry. Students learn skills in Production Cookery, Hot and Cold Kitchen, Sweets and Desserts and related theory as well as Costing, Food Hygiene and Supervisory subjects required by head chefs and managers in the industry.
Core units
Hospitality Supervision, Hospitality: Finance and Control, Food Hygiene Intermediate, Food Classification and Purchase, Professional Cookery: Graded Unit 1, Production Cookery: Hot Kitchen, Production Cookery: Cold Kitchen, Production Cookery: Sweets and Desserts.
Options: Human Resource Management 1, Hospitality Financial Accounting, Managing Hospitality Organisations 1. Employment Experience.
SCQF Level: 7
Entry Requirements
A relevant SVQ/GSVQ Level 3 or City and Guilds 706/2, 15 appropriate modules. As well as academic qualifications applicants must have extensive experience as a chef in a hotel, restaurant or similar establishment.
Study Mode
Full-time, part-time or day-release
Progression to
HND Hospitality Management entering in year 1 or year 2 of the HND Professional Cookery course which is offered in other colleges, for this students must study an additional 3 credits in year 1.
Career Paths
Opportunities exist for employment as Chef de Partie, Head Chef / Cook or Kitchen Manager
DAY RELEASE
Start Date:
August 2008
Duration:
2 Years - Day Release or Flexible duration dependent on individual in-fill requirements.
Day
Day Release/Part-Time: Tuesday, Wednesday or Thursday - Flexible dependent upon individual requirements.
Time:
9.00am - 4.30pm
Cost:
£100 per credit, plus appropriate SQA fees.
£600 per year, plus appropriate SQA fees.
