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Advanced Certificate : Professional Cookery
Broadly comparable to SCQF Level 6
Full-time
D
K L
This course is all about developing your culinary skills and knowledge of the professional kitchen . Building on basic skills gained at Level 5 the focus is on food production and food presentation skills at a complex level . During your studies you will cook a wide variety of dishes from soups and starters through to main courses and desserts , always aiming for the highest standard .
Entry Requirements
One of the following :
Four National 5s , preferably including Practical Cookery
National Certificate : Professional Cookery SCQF Level 5
Relevant industry experience and / or other qualifications will be considered on an individual basis
In addition , internal applicants will require a positive Internal Learner Reference ( ILR )
Applicants will be invited in for a Kitchen Skills and Theory Assessment .
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HNC : Hospitality Operations
SCQF Level 7
Full-time
K
This course is designed to develop your supervisory and junior management potential for a career within the hospitality industry . This vocational course focuses on supervisory skills and knowledge that you will be able to demonstrate during the course . Work placement provides an excellent opportunity to put your learning into practice .
Entry Requirements
One Higher at Grade C or above in a relevant subject area of Business or English
Foundation Apprenticeship : Business Skills SCQF Level 6
Advanced Certificate : Hospitality and Events Operations
Advanced Certificate : Tourism , Events and Business with a minimum of 12 SQA units
Advanced Certificate : Business Enterprise with a minimum of 12 SQA units
Another relevant course at SCQF Level 6
Relevant industry experience and / or other qualification will be considered on an individual basis
In addition , internal applicants will require a positive Internal Learner Reference ( ILR )
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HNC : Professional Cookery
SCQF Level 7
Full-time
K
This course is ideal for those looking for a career in professional cookery and who will lead a team in a professional kitchen in the future . Producing highly technical dishes , you will develop your cookery and supervisory skills at an advanced level . Building on your existing cookery skills you will study both practical and theory subjects .
Entry Requirements
One of the following :
Advanced Certificate : Professional Cookery with a minimum of 12 SQA credits ( 8 at SCQF Level 6 )
Mature applicants with relevant industry experience and / or other qualifications will be considered on an individual basis
In addition , internal applicants will require a positive Internal Learner Reference ( ILR )
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CULINARY ARTS AND HOSPITALITY |