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HNC PROFESSIONAL COOKERY

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HNC
West Lothian College

Course details

Course description

HNC Professional Cookery is an advanced level course designed for chefs aspiring to progress to a higher level in professional cookery and culinary arts, who will lead a team in the future.

The course includes a wide variety of units to ensure you are ready for the world of work and competent in your future career path. These include:

  • Hot and cold kitchen preparation
  • Integrated production cookery
  • Sweets and desserts preparation
  • Professional Cookery graded unit
  • Hospitality supervision
  • Hospitality finance and control
  • Food hygiene
  • Food classification and purchasing
  • Work Experience

    • You will learn in practical and theoretical classes, and in our award-winning Terrace Restaurant. Some evening work is required

    Why choose this course

    Throughout the HNC Professional cookery course there will be opportunities to visit and gain work experience in the country’s top hospitality businesses. During the course you will also have the opportunity for international work experience in countries such as France, Italy, Spain & The United States of America.

    Learning outcome

    The HNC Professional Cookery course is designed to lead into employment within the Hospitality sector, in jobs such as:

    • Chef
    • Chef de partie
    • Assistant chef
    • Cook
    • Junior Sous chef
    • Home Economics Teacher (further study required)
    • Assistant food and beverage manager

    Provided by

    West Lothian College

    enquiries@west-lothian.ac.uk

    01506 418181

    Provider website

    Almondvale Crescent

    Livingston

    EH54 7EP

    Entry requirements

    The course is suited to students looking to progress their professional cookery career; including current chefs, those looking to return to education, those looking to start their own business and those who are currently studying professional cookery.

    You should have one of the following:

    • 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)
    • Relevant industry experience and/or other qualifications will be considered on an individual basis

      • PLUS

      • Portfolio of practical evidence

        • If English is not your first language, ESOL Level 5 is an entry requirement for this course.

        Course options

        Course details

        Full time

        1st Aug 2023

        Cost: Visit the provider's website for details.

        Venue details

        Almondvale Crescent

        Livingston

        EH54 7EP

        This is the main contact address for the provider. This may not be the location where this course is presented.

        Who to contact

        enquiries@west-lothian.ac.uk

        01506 418181

        View course on provider website