Venues

Kirkcaldy (St Brycedale) Campus, Dunfermline (Halbeath) Campus

Content

This course develops advanced culinary skills and professional knowledge for the modern kitchen. Building on prior experience, learners refine high-level food production and presentation techniques, cook for the student-led restaurant, design their own menus, and rotate the role of head chef while producing dishes to industry standards.

You will study: Professional cookery; Kitchen operations; Cookery Knowledge; Food hygiene; Menu development & costing; Pastry; Kitchen Operation; Core skills.

Entry Requirements

Intermediate Certificate: Professional Cookery (Level 5); or other relevant national qualifications at SCQF Level 5. Interview and portfolio.

Progression Routes

Relevant HNC