Course Options
4th Jan 2027 - 11th Jun 2027
Mode of study: Full-time
Years: 1
Location: City Campus
What if All My Course Choices Are Full?
If one of your course choices is full, we'll put you on the waiting list and progress your second choice.
If all your course choices are full and you want to be considered for something else or need advice, please contact us.
Email: applications@cityofglasgowcollege.ac.uk
Telephone: 0141 375 5191
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If you have any questions about applying for our courses, please contact our Application Team at
Email: applications@cityofglasgowcollege.ac.uk
Telephone: 0141 375 5191
Overview
This course will develop your skills in professional cookery, covering preparation, production and presentation of dishes. You’ll develop your cookery skills and knowledge through practical sessions in the college’s commercial kitchens and training restaurant, and theory lessons.
You will gain the skills and knowledge needed to work in the Catering Industry or to progress onto an HNC or HND in Professional Cookery. This is an intensive course that allows the relevant SQA units to be delivered in 20 weeks - students should be available to attend college five days per week with classes being scheduled between 9am and 5pm.
The staff delivering the course are experienced industry professionals, who will ensure you are equipped to meet the demands of working in a professional kitchen. You will be given the opportunity to make a range of sweet and savoury dishes while developing your creative and artistic flair.
This course is suitable if you have successfully achieved NQ Professional Cookery level 5 (SCQF) or equivalent, relevant industry experience maybe also be accepted.
This course runs for 6 months from January - June.
This course is placed on the Scottish Credit Qualifications Framework at Level 6.
Minimum entry requirements
- NC in Professional Cookery (SCQF Level 5); OR
- Any SCQF Level 5 qualification in Professional Cookery, eg NVQ or SVQ at Level 2; OR
- Desirable - Three years catering experience in a reputable restaurant or hotel.
Applicants whose first language is not English should have minimum SQA ESOL National 5 or equivalent for NC/NQ courses and ESOL Higher or equivalent for HNC/D courses.
Additional selection requirements
You'll be invited for a group and/or individual interview where you can find out more about the course and tell us why you're interested in this subject area or we'll make an offer based on your application form.
What you study
You'll study:
- Professional Cookery: Practical.
- Professional Cookery: Knowledge.
- Professional Cookery: Kitchen Operations.
- Food Hygiene for the Hospitality Industry.
- Hospitality Costing.
- Health and Safety in Hospitality.
- Pastry.
After the course
This course prepares you for a career as a Commis Chef, trainee Chef or as a Cook in the Hospitality and Catering Industry.
Continuing study
You can apply for the HNC Professional Cookery (Patisserie), or 2 year HND Professional Cookery.
How the course is taught
The course is a balance of theoretical and practical units. Practical units are delivered in purpose-built accommodation within the college's City campus.
Materials
- PPE is required to be worn in all practical cookery lessons.
- You will need to purchase knives and tools appropriate to the level of study.
Dress code
- Chef's Whites for practical cookery lessons.
- Smart casual clothes for theory lessons.