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Catering and Hospitality - August Start NQ

(SCQF level 5)

Food, Events, Hospitality & Tourism, Hospitality and Leisure

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Mode of Study


Start Date

17th Aug 2020, 1 year


City Campus


The Catering and Hospitality Industry offers exciting career opportunities.  On the NQ Catering and Hospitality course you will develop the basic skills every cook needs through working in our fully equipped commercial kitchens and restaurant. The course will provide ample opportunity to learn how to prepare, cook and finish a wide range of sweet and savoury dishes to commercially acceptable standards.

The SQA units selected for inclusion on this course will ensure you gain the right skills, knowledge and experience for employment in the hospitality and catering industries. The course is delivered in purpose built accommodation and lessons are taught by experienced, qualified staff who have worked in industry and who will support you in becoming a competent and able practitioner.

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) at SCQF level 4 in Professional Cookery; OR
  • Three National 4 qualifications including English and Mathematics or Numeracy; OR
  • Two years experience of working in a professional kitchen within the Catering Industry; OR
  • Other equivalent qualifications or experience.

Additional selection requirements

  • You’ll be invited for a group and/or individual interview where you’ll get the opportunity to find out more about the course and tell us why you’re interested in this subject area.

ESOL entry requirements

Applicants whose first language is not English should have minimum ESOL Intermediate level 2 or equivalent for NC/NQ courses and ESOL Higher for HNC/D courses.

What you study

With a mixture of theory and practical teaching, the subjects you'll study will include:

  • Professional Cookery: Practical.
  • Professional Cookery: Knowledge.
  • Professional Cookery: Kitchen Operations.
  • Food Hygiene for the Hospitality Industry.
  • Stocks, sauces and soups.
  • Health and Safety in Hosptitality.
  • Pastry.

After the course


You can expect to go on to work in catering, hospitality, or a similar field.

Continuing Study

Study for an NC Level 6 Professional Cookery Qualification.

Continuing study

Successful students can progress on to:




How the course is taught

A combination of both theoretical and practical cookery lessons.

Assessment methods

  • Continuous assessments in practical units
  • Written Assessments including closed book assessments, in theoretical units.

Additional Information


  • PPE to be worn in all practical lessons.
  • Equipment, tools and knives appropriate to the course are essential.

Dress code

  • Chef's Whites for practical cookery lessons.
  • Smart casual clothes for theory lessons.
  • Mode of Study:
  • Start Date:
    17th Aug 2020
    End Date:
    18th Dec 2020
  • Location:
    City Campus