Kirkcaldy (St Brycedale) Campus, Dunfermline (Halbeath) Campus
This course is the perfect step toward a thriving career in professional cookery and hospitality. You’ll master practical skills, cutting-edge techniques, and in-depth culinary knowledge in our state-of-the-art, purpose-built kitchens and restaurant. Through a combination of hands-on training and industry-focused theory, you’ll gain the expertise and confidence to excel in the fast-paced world of professional kitchens, opening doors to exciting employment opportunities across the hospitality sector.
You will study: Professional Cookery: Practical; Professional Cookery: Operations; Stocks, Sauces and Soups; Pastry; Food & Beverage Service; Barista Skills; 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
