Blog : Dean Christine Bovis-Cnossen

Edinburgh New Town Cookery School teams up with Queen Margaret University

Edinburgh New Town Cookery School teams up with Queen Margaret University

The Edinburgh New Town Cookery School has unveiled an exciting new partnership with Queen Margaret University which will see the two institutions educate and inspire a new generation of culinary masters and re-ignite students’ passion for food, produce and culinary techniques.

The new initiative will give all International Hospitality Management students at Queen Margaret University the opportunity to fine-tune their skills and knowledge in a professional setting which is held in high esteem across the country and sets high standards for all students.

In collaboration with Queen Margaret University, former QM graduate and principal of the Edinburgh New Town Cookery School, Fiona Burrell, has designed a programme that focuses on providing challenging experiences for students, giving them a thorough understanding of food and cooking skills in order that they make effective hospitality managers of the future.

Every year, between 25 & 30 students will each spend 88 hours – one four-hour session every week over 22 weeks – benefiting from Fiona Burrell’s experience and knowledge, garnered during her time as principal at the world renowned cookery school, Leith’s School of Food and Wine.

The student’s sessions at the Edinburgh New Town Cookery School will support the practical elements of the International Hospitality Management degree and give students the confidence, knowledge and skills required to pursue careers across a span of industry disciplines including hotel, restaurant and catering management as well as the tourism industry. Fiona Burrell and Dean Christine Bovis-Cnossen share the vision of deepening students understanding of the culture of food as well as igniting their passion for quality, locally sourced produce. The practical sessions will be supported by a range of visits to industry, where students will learn about the production and consumption of food, with the aim of developing an understanding and passion for food required to be successful in today’s catering industry.