Whisk Up A New Career With Edinburgh New Town Cookery School

Leading UK cook school, Edinburgh New Town Cookery School, has launched its next professional chef training courses starting in September 2014.  Offering a three month certificate course which also forms part of the award-winning six month diploma, the cook school provides a straightforward route to change career and become a professional chef.

The diploma, which won Looking to Cook's Best Cookery Diploma last year, has been the springboard for many of its graduates to join kitchens such as the Fat Duck at Bray, Ottolenghi and Chez Roux. 

Fiona Burrell, principal, comments: “After a three or six month diploma, students enter the profession, start cooking with the best and see their dreams come true.  In demand from some of the UK's leading kitchens, our trained chefs are not just best in class, they are also ready to take on the new career challenge.

“I put this down to our unique approach.  With a high pupil / teacher ratio; a team of highly skilled mentors; the very best ingredients and top of the range equipment within our beautiful building, the Edinburgh New Town Cookery School is top of the list for employers and students alike. ”

With a successful track record of graduate employment, the Three Month Beginners' Certificate Course provides comprehensive training that ensures a rounded knowledge of food and cooking practices run by professional chefs who are also excellent teachers.  Designed for those who wish to enter the food industry, this course is the first step to learning classical cookery skills. 

Continuing students can progress to the Six Month Cookery Diploma – a sure fire way of securing a dream job in one of the UK's top kitchens. This eleven-week intensive course is the continuation of the Beginners' course leading to an advanced qualification, with final assessment based on both a practical and theory examinationations. Students will build their skills through practical cookery combined with expert demonstrations and lectures.  Modules include 'better trained for business' offering the essential life skills as well as knife skills that will provide the competitive edge for budding cooks and chefs. 

ENTCS was founded by Fiona Burrell, formerly Principal of Leiths School of Food and Wine. She began her career in Edinburgh and has been teaching professional cookery courses for thirty years.


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