Edinburgh School of Cookery and Domestic Economy, Ltd.
Biography
The College began in 1875 as the Edinburgh School of Cookery, where classes were open to the public for a fee of 1d or 2d. This proved such a financial success that the school moved to Atholl Crescent.
In 1908 the school was recognised by the Scottish Education Department as a Central Institution for the purposes of education. By the mid-1960’s the College had expanded to a student population of around 600 full-time students, with teaching being conducted in twelve houses in Atholl Crescent. Two large houses nearby were owned by the College for use as hostels.
The Prospectus for 1964-5 states that “The College offers courses for the girl over seventeen years of age who is interested in helping to improve the social and economic conditions in our homes or institutions.”
Courses of between one term and four years were offered by the College at this time, with students studying in either the Teacher Training Department or the Technical Department:
In the Teacher Training Department students were admitted to Diploma I, II or III. Diplomas I and II were three year courses and Diploma III, of four years duration. Each was recognised by the Scottish Education Department, the English Ministry of Education and the Departments of Education in Ireland and the British Commonwealth as qualifying students to teach Home Economics or Domestic Science in schools. Students on each Diploma course studied Principles and Practice of Education, Religious Education, and Health Education and Applied Science. Thereafter, the subjects varied according to the chosen Diploma.
An Advanced Cookery Diploma of one-terms duration was also offered, for holders of Diplomas I or III, or other recognised Teacher’s Diplomas.
n the Technical Department students had the choice of four courses, lasting between one and three years duration, and two short courses of one terms duration. The threeyear Diploma in Institutional Management qualified students for Associate Membership of the Institute of Management Association, and prepared them for administrative posts in establishments such as University halls of residence, training colleges, residential and day schools, hospitals, residential clubs and hostels, the school meals service, and in industry.
Two courses of two-year duration were offered, leading to the qualifications of Certificate in Institutional Housekeeping and Catering of the Institutional Management Association, or the Demonstrator’s Certificate of the National Council for Domestic Studies. The former was intended for students seeking work in hospitals, schools and other residential establishments, but not for the higher administrative posts; whilst the later was intended for those seeking a career in demonstrating in industry and commerce.
A four-term course leading to the Diploma in Household-Institutional Management prepared students for posts of assistant cooks in institutions, school matrons, housekeepers, kitchen superintendents, manageresses of clubs, canteens etc. Courses of one-term duration, leading to Certificates in Large Scale Catering and High Class Cookery were also offered.