Granton Campus, Milton Road Campus
Hospitality is a thriving and growing industry with job opportunities continuing to increase. This course is aimed at candidates who are already working in a professional kitchen environment.
Within both courses you will prepare food in our industry-standard kitchens and have access to top-of-the-range cooking equipment. You will gain skills in complex meat, poultry and fish preparation and provide menus for our training restaurants. This course will give you the hands-on experience and skillset you need to advance within this fast-paced and exciting industry or to progress onto further study.
Content: Larder section: Advanced butchery skills in meat, poultry and fish preparation; Hot kitchen training: cooking and finishing complex dishes with fish, meat and poultry; Food safety; How to maintain the health, hygiene, safety and security of the working environment; Team working.
Professional Cookery (Food and Beverage Service) (City and Guilds) Diploma Level 2, or relevant national national qualifications at SCQF Level 5. Interview.
You must be employed within a professional kitchen for this day release course.
HND Hospitality Management
at SCQF Level 6
Part time (day release)
Professional Cookery and Hospitality