Kirkcaldy (St Brycedale) Campus, Dunfermline (Halbeath) Campus, Levenmouth Campus
This course will develop your professional cookery skills and working is a professional kitchen and food service area. This is a practical, hands-on course where you will be producing and serving food in one of our campuses.
You will produce a range of basic starters, main courses, and desserts. Working to a time schedule to ensure the food is ready for our customers at service time.
Work placement will be undertaken in the campus catering facilities where you will develop your skills working in a busy environment. This course is ideal if you enjoy cooking and want to develop a career in a professional kitchen with a hands on practical approach.
3 subjects at National 4; or SVQ Professional Cookery at SCQF Level 4; or other relevant national qualifications at SCQF Level 4. Interview
NC Professional Cookery
at SCQF Level 5
Culinary Arts and Hospitality