Venues

Granton Campus, Milton Road Campus

Content

This is an industry qualification that is recognised worldwide. This course will build on your existing skills and experience and is aimed at applicants who have either completed a Level 1 course (or equivalent) or who have experience of working in a professional kitchen.

Develop your food and beverage service and kitchen skills as you explore advanced cooking subjects and techniques; ensuring you are prepared for employment or further study.

You will study dynamic subjects such as; menu planning, costing, food and beverage service skills along with customer service within the hospitality, travel and tourism industries. You will attend visits to hotels and restaurants and other businesses operating within the catering and hospitality industry and have ample opportunities for work experience, giving you further insight into the sector.

Course includes:
Culinary skills; To prepare and cook; stocks, soups, sauces, meat, offal, poultry, fish, shellfish, rice, pasta, grains, eggs, vegetables and fruits; Food Safety; Food Hygiene (REHIS); A range food and beverage service skills taught in a realistic working environment; 2 hour bar licence training; Gueridon and Flambe service; Cocktail training

Entry Requirements

Professional Cookery - Culinary Skills (Food and Beverage Service) (City and Guilds) Diploma Level 1; or relevant national qualifications at SCQF Level 4. Interview.

Progression Routes

HNC Hospitality or Level 3 Professional Cookery.