Our Foundation in Professional Cookery (6 weeks) and Diploma in Professional Cookery (12 weeks) offer students a comprehensive understanding of cooking methods and techniques, as well as valuable qualifications in food hygiene.
DurationOur Foundation in Professional Cookery (6 weeks) and Diploma in Professional Cookery (12 weeks) offer students a comprehensive understanding of cooking methods and techniques, as well as valuable qualifications in food hygiene.
Since our establishment in 1986, Edinburgh School of Food & Wine has created and nurtured strong relationship with industry professionals in the UK and around the world. We work closely with each student to create the right opportunity for the individual.
Edinburgh School of Food & Wine alumni have gone on to pursue a range of careers in the professional world. These have included professional chefs, private cooks, caterers and food writers.
Edinburgh School of Food & Wine has made a habit of exceeding expectations at every level since our establishment in 1986. Not only are we the oldest cookery school in Scotland, but we are regularly voted as the best.
On this course you will learn knife skills and how to read and understand recipes and the culinary terms used. You will take your food home with you at the end of the evening. You will learn pastry, baking, bread, meat cookery, fish cookery, soups etc.
What a great way to start your weekend! Reserve your place to get some great recipe ideas for entertaining friends and family. Angela’s fun informative demonstration event runs from 10.30am 12.30pm as she cooks up a seasonal feast before your very eyes.
We will expect a higher level of confidence in the kitchen and the dishes cooked will be ideal for dinner parties. You will take your food home with at the end of the evening. Students will learn recipes and techniques such as risotto, pasta, sauces, fish and shellfish preparation etc.
This eleven week course is designed for people with a solid knowledge and ability in basic cookery. It’s ideal for those wishing to take their cookery skills to the next level or for competent cooks who wish to have a formal training.
The menus for all the classes are created by the ISS, however your input is important so that we may accommodate any special dietary requirements you may have. It is essential that if this is the case, that you provide them in advance of the class date.
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