Culinary Arts and Hospitality |
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HNC : Professional Cookery
SCQF Level 7
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HNC : Professional Cookery ( Patisserie )
SCQF Level 7
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HNC : Hospitality Operations
SCQF Level 7
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Awaiting Approval |
HND : Professional Cookery
SCQF Level 8
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Awaiting Approval |
Full-time |
Full-time |
Full-time |
Full-time |
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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 :
PLUS
Advanced Certificate : Professional Cookery with a minimum of 12 SQA credits ( 8 at SCQF Level 6 )
SVQ : Professional Cookery SCQF Level 6 with a minimum of 12 SQA credits ( 8 at SCQF Level 6 )
One Higher
Relevant industry experience and / or other qualifications will be considered on an individual basis
Internal applicants will require a positive ILR
Further Study
HND : Professional Cookery SCQF Level 8
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This course will develop your patisserie skills to an advanced level . It is a follow on course from Advanced Certificate : Patisserie and will focus on key aspects in the world of patisserie and pastry . The course will challenge you and develop your confidence both in practical and theory subjects within this specialist area of professional cookery .
Entry Requirements
One of the following :
Advanced Certificate : Professional Cookery with a minimum of 12 SQA credits ( 8 at SCQF Level 6 )
Advanced Certificate : Patisserie with a minimum of 12 SQA credits ( 8 at SCQF Level 6 )
Relevant industry experience and / or other qualifications will be considered on an individual basis
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This vocational course is designed to develop your supervisory and junior management potential for a career within the hospitality industry . It focuses on supervisory skills and knowledge that you will be able to demonstrate during the course . Work placement will be undertaken during the course and provides an excellent opportunity to put your learning into practice .
Entry Requirements
One of the following :
One Higher at Grade C or above in a relevant subject area
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
Further Study
HND : Hospitality Management ( Awaiting Approval ) NEW for 2023-24
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This course builds on the knowledge and skills gained in the HNC : Professional Cookery and includes topics such as gastronomy , managing resources and kitchen planning and design . It also includes a period of practical work experience which will enable you to put into practice the knowledge and skills learned .
Entry Requirements
Completion of HNC Professional Cookery , with a minimum of B for Graded Unit
Further Study
Following qualification approval , articulation options will be explored and will be advised at the start of the course .
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Articulation routes agreed between Fife College and the University |
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BSc ( Hons ): Food and Consumer Science
BSc ( Hons ): Food , Nutrition and Health
BA ( Hons ): Food , Nutrition and Textiles Education
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AbyU
AbyU
UHI
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