Kirkcaldy (St Brycedale) Campus
This course will provide you with the basic skills, knowledge and understanding for working in the professional kitchen. You will develop practical skills, knowledge and techniques in professional cookery using our first-class purpose-built professional kitchens. Learning practical and theory subjects will enhance your opportunities to gain employment in the hospitality industry.
Subjects include:
Food Preparation Techniques; Food Hygiene; Cookery Processes; Craft Baking: An Introduction.
3 subjects at National 4 or relevant national qualifications at SCQF Level 4.
Relevant HNC
August
Other
Full time
17 weeks
Culinary Arts and Hospitality
6
