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 kitchen environment.

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.

• Professional Cookery City and Guilds Level 2 or equivalent craft qualifications

• You will also be considered if you have relevant industry experience  

Day release candidates must be employed within a professional kitchen 

• IELTS 5.5

• The course is assessed on an on-going basis through the following methods; open book, closed book, port folios, projects, practical observations. 

• 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 

• HND Hospitality Management

• Assistant Chef and chef de partie in hotels, restaurants, industrial catering and public houses

• 3 days per week

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.