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Professional Cookery NC

(SCQF level 5)

Food, Events, Hospitality & Tourism, Faculty of Leisure and Lifestyle

Applications closed

Mode of Study


Start Date

28th Aug 2017, 1 year

28th Aug 2017, 1 year


City Campus


Professional cookery has never been as popular as it is today. This course is an excellent opportunity for you to study and train for a career as a chef with excellent career opportunities and progression routes.

This course is an excellent introductory qualification for students wishing to pursue a career in the dynamic, exciting world of professional cookery. It is structured to help develop the skills, knowledge and understanding you'll need to secure employment in the Hospitality Industry.

Have you previously studied Hospitality? This course is ideally suited for school leavers who have studied Hospitality, determined or mature students wishing to retrain or pursue a career in professional cookery.

Successful achievement will also guarantee you a place in year 2 (Level 6) professional Cookery with further progression onto HNC/D Patisserie / Professional Cookery in years 3 & 4.

The course is delivered by highly qualified chef lecturers who have a wealth of experience within the industry. Lecturers have well established industry contacts and you'll be encouraged to seek part time work to enhance your learning experience.

The course is structured to include a significant practical ‘hands on’ element as well associated theory units. The main emphasis is on professional cookery in practical classes, where you will learn a wide array of dishes suitable for a restaurant environment. Practical lessons are delivered in state of the art kitchens with the emphasis on developing knife skills, cooking and presentation skills, working safely and food hygiene. 

The vast majority of our successful students find employment and have excellent opportunities to progress further to management level positions worldwide.

This course is placed on the Scottish Credit Qualifications Framework at Level 5. For more information on the framework visit:

Entry requirements

Minimum entry requirements

  • National Progression Award (NPA) in Professional Cookery (SCQF Level 4); OR

  • Three National 4 qualifications, including SCQF Level 4 English and maths or numeracy; OR

  • Three Standard Grades at General Level including English and maths or numeracy; OR

  • Other equivalent qualifications or experience.


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 the subject.

What you study

You'll study:

  • Cookery Processes.

  • Control of Cookery Processes.

  • Food Preparation Techniques.

  • Food Hygiene.

  • Food Service.

  • Menu Planning and Design.

  • Information Technology.

  • Working Safely.


After the course


This course prepares you for a career as a commis chef, trainee chef or cook in the Hospitality and Catering Industry.


Continuing study

Successful students can progress on to:

Successful students can progess to NC Professional Cookery (SCCF Level 6).

  • Mode of Study:
  • Start Date:
    28th Aug 2017, 1 year
  • Location:
    City Campus