Kirkcaldy (St Brycedale) Campus
This course is aimed at those intending to work at a higher level in professional cookery and culinary arts. Producing highly technical dishes you will really develop your cookery skills working in a professional kitchen. You will need to have good chef skills and a passion for working with food.
This course is designed for those wishing to be the head chef/food and beverage manager of the future. As part of the course you will develop and run the evening dinner service. The course is run over two/three days a week, which includes one evening.
You will study: Hot and cold kitchen; Integrated production cookery; Sweets and desserts; Professional Cookery Graded Unit; Hospitality supervision; Hospitality finance and control; Food hygiene; Food classification and purchasing
Advanced Certificate: Professional Cookery; or other relevant national qualifications at SCQF Level 6. Interview, portfolio and skills test.
Culinary Arts and Hospitality