Venues

Kirkcaldy (St Brycedale) Campus

Content

This course is perfect for aspiring chefs who have ambition for leading a team in a professional kitchen. You will master the art of creating highly technical dishes and fine dining experiences while honing advanced cookery and supervisory skills. Building on your existing culinary talents, you'll explore both hands on and theory based aspects of kitchen management, preparing you to confidently into leadership roles in Hospitality.

You will study: Professional Cookery: Practical; Professional Cookery: Knowledge; Hospitality: Financial Control Systems; Food Hygiene Intermediate; Hospitality Supervision; Professional Cookery: Graded Unit 1.

Entry Requirements

1 Higher, or Advanced Certificate: Professional Cookery (Level 6), or other relevant national qualifications at SCQF Level 6. Interview.

Progression Routes

Relevant HND or Degree