We offer a range of intensive, career-focused cookery courses designed to prepare students for a career in the culinary industry, whether in restaurants, catering, or food entrepreneurship. These include:

• 12 Week Diploma in Professional Cookery
  (Includes the Introductory Term and Intermediate Term)
• Four week Intermediate Certificate in Practical Cookery
  Ideal for those new to cooking or looking to build solid foundational skills.
• Four Week Introductory Award in Cookery Skills
  A shorter intensive course for those looking to upskill quickly or explore cookery professionally.

Our professional courses are open to a wide range of learners. No prior experience is required for entry-level courses, but enthusiasm and dedication are essential. These courses are ideal for:
● Aspiring chefs or individuals considering a career change
● School leavers seeking structured culinary training
● Hospitality professionals looking to enhance their skills

Our 12 Week Diploma combines the Introductory Term, Intermediate Term and Advanced Terms into one intensive, career-focused programme. You’ll build strong foundational skills before progressing into more advanced techniques across every major area of professional cookery.

Core Culinary Techniques

• Knife skills, stocks, sauces, rice, pasta and vegetable cooking
• Essential cooking methods: roasting, poaching, frying, sautéing, baking and more
• Classic preparations including soufflés, making fresh pasta, ice cream and preserves

Baking, Pastry & Desserts

• Breadmaking: from basic loaves to enriched doughs
• Cake-making essentials for consistent results
• Pastry: shortcrust, choux, puff, and classic rich French pastries
• Working with gelatine, chocolate skills, petit fours and gateaux

Protein & Fish Cookery

• Shellfish preparation, fish filleting and cooking
• Game cookery and seasonal ingredients
• Meat cookery and hands-on butchery techniques
• Protein portioning and accurate cooking

Creativity, Nutrition & Special Diets

• Vegetarian and plant-focused cooking
• Adapting dishes for special dietary requirements
• Healthy eating principles and flavour-forward nutrition
• Presentation and plating for professional visual impact

Ingredients, Menus & Industry Knowledge

• Choosing seasonal produce and sourcing local ingredients
• Menu planning and building a professional recipe portfolio
• Recipe development, costing and business basics
• Food hygiene training (REHIS Level 2 included)
• WSET Level 1

Real-World Experience

• Work as a team to plan, prepare and serve a full lunch service for invited guests
• Gain practical confidence in a live kitchen setting, from organisation to execution

Knife Skills: Cutting with precision, choosing the right knife for every task, basic knife maintenance

Cooking Techniques: Roasting, poaching, frying, sautéing, baking and more

Stocks & Sauces: Build flavour from scratch with classics like béchamel, mayonnaise and gravy

Baking & Yeast: Simple loaves and breads, shortcrust and choux pastries, cakes, biscuits desserts and puddings

Meat & Fish: Purchasing, preparation and cooking to perfection

Nutrition & Special Diets: Plant-based, vegetarian, and special dietary adaptations

Menu Planning & Costing: Designing balanced menus and practical business insight

Produce & Sourcing: Selecting seasonal ingredients and working with local suppliers

Food Hygiene: Complete REHIS Basic Food Hygiene certification

Soufflés: unlock the secret both savoury and sweet souffles

Pastry: An introduction to lamination with Rough puff pastry and Danish pastries

Breads: Enriched doughs, inclusions and pre-ferments plus shaping loaves and dinner rolls

Desserts: Hot and cold desserts, meringue roulade, baked cheesecake, whisked sponges and fruit tarts

Starters: Soups, pates and fritters with garnishes, dips and chutneys

Fish and Shellfish Cookery: Filleting whole fish, and preparing seafood to cook with confidence

Butchery & Meat: Joint, carve, and cook poultry, meats and game with precision

Fresh Pasta: Handmade, cut and filled fresh pasta with accompanying sauces

Food Hygiene: REHIS Basic Food Hygiene certification

Vegetarian & Special Diets: Creative and balanced dish development

Healthy Eating: Wholesome, flavourful nutrition principles

Menu Planning & Service: Plan, cook, and serve a full lunch for real guests

Our alumni work across food and drink roles, and in hospitality. We have a graduate running his own Michelin starred restaurant in Edinburgh, one who has set up a bakeries across Scotland, and another enjoying a career as a food and lifestyle influencer, so they work across the industry. Please see here for alumni stories.

Upon successful completion, students receive a certificate that is widely respected in the hospitality industry and accredited by the British Accreditation Council (BAC).

Yes, all professional courses include both practical and theoretical assessments to ensure students meet industry standards and are well-prepared for professional environments.

Yes. We provide career guidance, CV and interview support, and access to a network of industry contacts. Many of our graduates have gone on to work in top kitchens or launch their own food businesses.

To apply, email us at info@entcs.co.uk to express your interest. We will arrange a short interview with our Principal to discuss your goals and ensure the course is a good fit for you. To secure your place, a non-refundable deposit of 10% is required. The remaining balance is due one month prior to the course start date.

We require a 10% deposit to secure your place on the course. This deposit is normally non-refundable, as it allows us to plan our teaching and resources with confidence. However, we understand that unexpected circumstances can arise. If you find yourself in a difficult situation after booking, please get in touch with us directly — we’re always happy to discuss your options and see how we can help.

Course start dates vary throughout the year. For our current course dates and availability, please check our course calendar or contact us directly.

We don’t provide on-site accommodation, but we are happy to recommend trusted local housing and short-term rental options near the school. Contact us at info@entcs.co.uk or call 0131 226 4314 for more information.

We currently do not offer financial aid. However, we are open to discussing instalment plans to help spread the cost of course fees. Please get in touch to discuss your options.

We also work with PayPal who offer pay in three instalments. Click the button at check out.

We take dietary requirements seriously. Please inform us of any allergies, dietary restrictions, or preferences in advance so we can accommodate your needs wherever possible during classes.

Yes. If you are paying Council Tax, we can issue a letter confirming your student status, which may help you qualify for a reduction, however it is not guaranteed. Ask at Reception or speak to the Registrar.

Yes, international students are welcome to apply. However, please note, you are responsible for securing the appropriate visa to study in the UK. We ask all our potential students to check first if they require a visa before booking a course with us and you can do that here: https://www.gov.uk/check-uk-visa

You will require a visitor visa for 6 months and no longer. Please note, it’s not a student visa, but a short-term/visitor visa you require. It’s important to check this prior to carrying on with your application and before paying your deposit.

Got a question you can’t see answered here, please contact us and we will be happy to help. visit here