Kirkcaldy (St Brycedale) Campus, Dunfermline (Halbeath) Campus
This course is all about developing your culinary skills and knowledge of the professional kitchen. Developing on basic skills gained at level 5 the focus is on food production and food presentation skills at a higher level. During your studies you will cook a wide variety of dishes from soups and starters through to main courses and desserts, always aiming for the highest standard.
You will study: Professional cookery; Kitchen operations; Food hygiene; Hospitality costing; Menu development; Pastry; Food service; Core skills.
NC Professional Cookery; or other relevant national qualifications at SCQF Level 5. Interview and portfolio.