Kirkcaldy (St Brycedale) Campus, Dunfermline (Halbeath) Campus
This course is an ideal start for a career in professional cookery and hospitality. You will developing practical skills, knowledge and techniques in professional cookery using our first-class purpose-built professional kitchens and bistros. Learning practical and theory subjects will enhance your opportunities to gain employment in the hospitality industry.
You will study: Professional Cookery: Practical; Professional Cookery: Operations; Stocks, Sauces and Soups; Pastry; Food & Beverage Service; Sustainability & Food Wastage.
4 subjects at National 4, or relevant national qualifications at SCQF Level 4. Interview.
Advanced Certificate: Patisserie or Modern Apprenticeship or SVQ courses in the industry.
August
Other
Full time
1 year
Culinary Arts and Hospitality
5
