Kirkcaldy (St Brycedale) Campus, Dunfermline (Halbeath) Campus, Levenmouth Campus
This course is an ideal start for a career in professional cookery and hospitality.
You will be learning, developing skills, knowledge and techniques in our purpose-built professional kitchens and bistros. Learning both practical and theory it will enable you to gain employment in the hospitality industry. Work experience will be part of the course.
As a busy and vibrant department we are actively involved with events, including charity events, and as part of your learning you will be expected to contribute toward to these.
On successful completion you can apply to Advanced Certificate Professional Cookery.
You will study:
Professional Cookery Practical; Knowledge and Operations Stocks; Sauces and Soups; Pastry Food Service; Work Experience; Essential Skills
4 subjects at National 4 including English; or SVQ Professional Cookery at SCQF Level 4; or other relevant national qualifications at SCQF Level 4. Interview
NC Professional Cookery
at SCQF Level 5
Culinary Arts and Hospitality