Kirkcaldy (St Brycedale) Campus, Dunfermline (Halbeath) Campus
This course is the perfect way to start your career in professional cookery and the hospitality industry. You will learn basic practical skills from food preparation through to food service and the opportunities for employment in this large and exciting industry. This course is all about hands on learning. You will be producing food for the students, staff, and visitors in our purpose-built kitchens and bistro facilities.
Topics include: Maintain health and safety in hospitality; Maintain excellent standards of personal behaviour in hospitality; Work effectively as part of a hospitality team; Maintain food safety in a kitchen environment; Prepare and clear areas of food and beverage service; Prepare and cook meat and poultry; Cook and finish simple bread and dough; Prepare hot and cold sandwiches; Food service and customer care; Working in the hospitality industry; Introduction to events; Working front of house; Working in the professional kitchen.
3 subjects at National 3. Interview
SVQ Professional Cookery at SCQF Level 5
at SCQF Level 4
Culinary Arts and Hospitality