Motherwell Campus
The kitchen/bakery-based tuition includes preparing and cooking dishes, breads and pastry products within the teaching kitchen covering a range of practical activities, that are desired by current industry leaders.
The restaurant-based tuition includes a range of food and drink service styles to reflect on current industry.
No formal entry requirements. Interview.
Professional Cookery and Hospitality (Level 5), Professional Chef (Level 6), Professional Chef (City and Guilds) Diploma Level 1
August
Other
Full time
1 year
Hospitality and Professional Cookery
4
