Granton Campus, Milton Road Campus
This is a full-time course over the academic year. SVQ Level 3 Professional Cookery is designed to further develop the skills you gained in SVQ Level 2 Professional Cookery. This course will allow you to develop advanced skills in a professional kitchen.
You will gain skills in complex meat, poultry and fish preparation as well as hot kitchen training providing menus for our training restaurants in the evening. You will also learn Patisserie where you will produce complex dishes for service. The course will give you the hands-on skillset you need to succeed in further cookery training at the next level of your development.
Larder Section: Advanced butchery skills in meat, poultry and fish preparation; Hot Kitchen Training: Cooking and finishing complex dishes with fish, meat and poultry; Patisserie Section: Hot and Cold desserts, pastries, bread and Dough products and chocolate work.
Professional Cookery at SCQF Level 5; or other relevant national qualifications at SCQF Level 5. Interview and practical test.
HND Hospitality Management
at SCQF Level 6
Professional Cookery and Hospitality