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Professional Cookery NC

(SCQF level 6)

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

Applications from International Students Welcome


Professional cookery has never been as popular as it is today and this course is an excellent platform to further develop the basic skills that you have already established.

This course is an excellent intermediate course if you aim to gain employment in the catering industry or further study an HND course in either Professional Cookery or Patisserie.
Your course is delivered by highly qualified chef lecturers who all have extensive experience in the catering industry and is structured to include a significant practical “hands on“ element along with related theory units.

The main elements are in development of  the skills /knowledge that are required to work in a professional kitchen environment (Find the units included in the course, in the 'What you Study' section below). You'll also gain realistic experience by working in our top class restaurant, Scholars.

Your career prospects will be excellent and we'll actively encourage you to gain part time employment to enhance your college studies.

This course is placed on the Scottish Credit Qualifications Framework at Level 6. For more information on the framework visit:


Entry requirements

Minimum entry requirements

  • NC in Professional Cookery (SCQF Level 5); OR

  • Successful completion of Year 1 Professional Cookery; OR

  • Successful completion of the SCQF Level 5 General Catering Course; OR

  • Any SCQF Level 5 Qualification in Professional Cookery, eg NVQ or SVQ at Level 2.


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.
  • Food Production and Presentation Skills.
  • Food Preparation Techniques.
  • Food Hygiene.
  • Food Service.
  • Menu Planning.
  • Creative Cookery.
  • Food Product Knowledge.
  • Costings.


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:

You can apply for the HNC Professional Cookery, or HNC Professional Cookery (Patisserie) courses on successful completion of this course.


  • Mode of Study:
  • Start Date:
    28th Aug 2017, 1 year
  • Location:
    City Campus
  • Applications from International Students Welcome