An Edinburgh cooking school founded by the former principal of Leith's School of Food and Wine is to add a new course to its curriculum.
The Edinburgh New Town Cookery School, founded by Fiona Burrell in 2009, will offer a new three-month Beginner's Certificate Course, from April 2014.
It is intended as a first step into classical cookery skills for students who eventually wish to enter the food industry.
It will teach techniques on a variety of cooker types, including an Aga, induction and gas. There will also be cookery demonstrations from experienced teachers, plus lectures, with skills examined by two tests, one practical and one on theory.
After completing the course, students will then be able to continue at the school, working on the Six Month Cookery Diploma, which aims to equip them for a career in a top kitchen.
Edinburgh-based cookery tutor Burrell, who worked at Leith's School of Food and Wine in London for 12 years, said the school's strengths lay in its high pupil/tutor ratio, high-end equipment and skilled teachers.
She added: "I love to see the success of our students as they enter the profession. Our trained chefs are in demand from some of the UK's leading kitchens and I put this down to our unique approach."