COURSE INFORMATION
This course is ideal for chefs looking to aspire to a higher level in professional cookery and culinary arts who will lead a team in the future. Producing highly technical dishes, you will really develop your cookery skills working in a professional kitchen. You should have a passion for food.
- One year full-time – including one evening per week
- Part-time (one day per week over two years)
- Please note that this course includes one evening class each week
- Hot and cold kitchen
- Integrated production cookery
- Sweets and desserts
- Professional Cookery Graded Unit
- Hospitality supervision
- Hospitality finance and control
- Food hygiene
- Food classification and purchasing
One of the following:
- Advanced Certificate: Professional Cookery with a minimum of 12 SQA credits (8 at SCQF Level 6)
- SVQ: Professional Cookery SCQF Level 6 with a minimum of 12 SQA credits (8 at SCQF Level 6)
- Relevant industry experience and/or other qualifications will be considered on an individual basis
PLUS
- Portfolio of practical evidence
- Fife College has defined articulation routes in place for this course
- Year 2 of HND: Professional Cookery SCQF Level 8
- Year 2 of BSc Food and Consumer Studies at Abertay University
- Year 2 of BSc Food, Nutrition and Health at Abertay University
- BA (Hons) Food, Nutrition and Textile Education at the University of the Highlands and Islands
- Chef
- Chef de partie
- Assistant chef
- Cook
- Junior Sous chef
- Assistant food and beverage manager
- You may be required to take part in an informal conversation as part of the application process. This group/individual conversation may be an information session, a portfolio discussion, or a skills based exercise
- Portfolio of dishes
Fees and Funding
Not sure what funding you may be eligible for? Visit our Student Funding pages for more information.
Student Funding
