HNC Professional Cookery

HNC Professional Cookery

COURSE CONTENT

The HNC Professional Cookery course contains both practical and theoretical elements

Core units include:
• Food classification and purchase
• Food hygiene intermediate
• Hospitality financial and control systems
• Hospitality supervision
• Professional cookery: graded unit 1

Optional units include:
• Production cookery: cold kitchen
• Production cookery: hot kitchen
• Production cookery: sweets and desserts

Additional optional units from the following categories may also be studied:
• Hospitality
• Business and enterprise
• Workplace / employment experience

ENTRY REQUIREMENTS

• 2 Higher Grades or
• Relevant group of SQA National Qualification Units or
• SVQ 3 Professional Cookery (Food Preparation and Cooking)
• Relevant industrial experience or other recognised qualification
• Successful performance at interview

NEXT STEP COURSE OPTIONS

HND Professional Cookery

JOB OPTIONS

Employment at supervisory level within the catering industry