The competition, held in Glasgow’s SEC, is designed to showcase a variety of culinary skills and was judged by the Federation of Chefs.
Students from Elmwood competed in a variety of categories including butchery, fish filleting, innovative napkin folding, bread making and innovative pasta.
After months of preparation, the hospitality team brought home a haul of one gold, three silver and one bronze medals.
Multi-award winning Nicole Cumming from Perth, who achieved bronze for her pigeon tortellini with game and cherry jus in the innovative pasta section, said:
“It was a brilliant experience and great to meet all the established chefs who judged the category. It was very stressful, but worth it.”
Lewis Heaney from St Monans, who received silver for his prawn dish, said:
“It was my first competition and was very nerve wracking, but I’ve got the buzz now and want to enter more competitions! It’s really inspired me and given me a better understanding of the industry.”
SRUC Elmwood Campus Hospitality Lecturer Willie Balfour, said that SCOTHOT brings colleges and industry together, both to network and compete.
“This is our first year with so many entries and we are overwhelmed with our achievement.”
The photograph shows SRUC Hospitality HND Students at the SRUC Elmwood training kitchen