Hospitality is a thriving and growing industry with job
opportunities continuing to increase. This is a full-time course and is also offered on a day-release basis (a
system of allowing employees days off work to go on educational
courses) day-release is aimed at candidates who are already working in a professional
Within both courses you will prepare food in our industry-standard kitchens and
have access to top-of-the-range cooking equipment. You will gain
skills in complex meat, poultry and fish preparation and provide menus for our training restaurants. This course will give you the
hands-on experience and skillset you need to advance within this fast-paced and exciting industry or to progress onto further study..
- Larder Section: Advanced butchery skills in meat, poultry and fish preparation
- Hot Kitchen Training: Cooking and finishing complex dishes with fish, meat and poultry
- Food safety
- How to maintain the health, hygiene, safety and security of the working environment
- Team working
- Although there is no mandatory placement requirement for this course you are recommended to seek work experience or already be employed within the catering and hospitality industry to support your studies. Your course tutor can assist you in finding suitable work experience.
Day release candidates must be employed within a professional kitchen
English Proficiency Requirements
How the course is assessed
The course is assessed on an on-going basis through the
following methods; open book, closed book, port folios, projects, practical
Information on Test/Auditions/Interview Requirements
You will be invited into College for an information session and skills test with a
mystery basket of ingredients
You will have the opportunity to speak to one of the lecturing staff on a one-to-one basis
Progression And Articulation Routes
- HND Hospitality Management
- Assistant Chef and chef de partie in hotels, restaurants, industrial catering and public houses
Course Cost And Funding Options
Fee: £859 Granton part-time (year 1)
Three Professional Cookery students proved they can handle
the heat of the kitchen after picking up medals at the national competition
just four weeks into their course.
Gold winner Jamal Abdul Mora will head to the Major Series
national final taking place in London next year, where he will represent
Scotland. To get there, Jamal wowed the judges with his chicken roulade served
with mushroom jus. Jamal said:
“It’s an amazing feeling to have won a gold medal at the
Major Competition. It was great working under the pressure of the competition.
Now I can’t wait to go to London to compete in the final, hopefully I can do a
good job of the dish and win a medal.”
Jamal’s classmate, Hope Tasara, won a silver medal in the
street food category and fellow student, Jorge Rodriques Grana, claimed third
place in the pasta challenge. Fresh pasta was something Jorge had never made
prior to the Major competition, demonstrating how incredible an achievement his
bronze medal is!
Read more of our student stories here.
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