This is an industry qualification that is recognised worldwide. This course will build on your existing skills and experience and is aimed at applicants who have either completed a Level 1 course (or equivalent) or who have experience of working in a professional kitchen.
Develop your food and beverage service and kitchen skills as you explore advanced cooking subjects and techniques; ensuring you are prepared for employment or further study.
You will study dynamic subjects such as; menu planning, costing, food and beverage service skills along with customer service within the hospitality, travel and tourism industries. You will attend visits to hotels and restaurants and other businesses operating within the catering and hospitality industry and have ample opportunities for work experience, giving you further insight into the sector (subject to covid restrictions).
You will gain essential experience using Edinburgh College’s industry connections and relevant industry facilities.
This course includes an optional French exchange programme and will provide you with the skills, knowledge and attributes that are essential for a successful career in the catering and hospitality industry.
- Clinary skills
- To prepare and cook; stocks, soups, sauces, meat, offal, poultry, fish, shellfish, rice, pasta, grains, eggs, vegetables and fruits.
- Food Safety
- Food Hygiene (REHIS)
- A range food and beverage service skills taught in a realistic working environment
- 2 hour bar licence training
- Gueridon and Flambe service
- Cocktail training
Although there is not a mandatory work placement required for this course you are strongley recommended to seek work experience within the catering and hospitality industry to support your studies. Your course tutor can assist you in finding suitable work experience.
- Completetion of level 1 culinary skills or equivilent qualification
- Recognition will also be given to those who have relevant work experience, candidates will be assessed on an individual basis.
English Proficiency Requirements
How the course is assessed
- A range of practical activities and assessments
- Short answer test papers
- Project work
Information on Test/Auditions/Interview Requirements
- You will be invited to attend an interview to assess if this is the correct course for you (Online in 2021)
- A face to face practical information session in June (Covid dependent)
- External applicants to level 2 will require a practical skills test.
Progression And Articulation Routes
- Level 3 Professional Cookery
- HNC Hospitality at SCQF 7 for those wishing to take a food and beverage service route.
- Access to HN Events and Hospitality at SCQF Level 6
- Commis Chef
- Junior Chef De Partie
- Working in a range of food and beverage outlets in varied positions.
- 3 days per week (Maximum of 18 hours)
- Blended learning approach possible due to covid restrictions.
Course Cost And Funding Options
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