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Practical Cookery and Bakery NQ

(SCQF level 5)

Food, Events, Hospitality & Tourism, Hospitality and Leisure

Applications closed

Mode of Study


Start Date

27th Aug 2018, 1 year

27th Aug 2018, 1 year


City Campus


The NQ Practical Bakery and Cookery course helps you develop your skills in Professional Cookery and covers the presentation, preparation and production of dishes. Additionally, the course provides an opportunity for you to study a range of SQA Bakery Units. This is a unique opportunity to gain an insight into two diverse curriculum areas before choosing to specialise in either Bakery or Professional Cookery.  It also gives you the chance to work in our fully-equipped training kitchens and bakeries to improve your bakery and patisserie skills. Furthermore, you will be given an opportunity to enhance your cookery skills in our Bistro, which is open for breakfast and lunch every day. All bakery produce is sold through City Market, so you will gain experience in making commercially acceptable products.

During the course, you'll gain the skills and knowledge to work in the catering industry, or to progress onto either a professional cookery or bakery course. The Lecturers delivering both the professional cookery and the bakery elements of the course are qualified, experienced industry professionals who have the knowledge and skills to enhance your learning experience and equip you for the world of work or further study.

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

Entry requirements

Minimum entry requirements

  • Three National 4 qualifications including English and Mathematics and one from Home Economics, Food Technology or Hospitality; OR
  • National Progression Award (NPA) at SCQF level 4 in Professional Cookery; OR
  • Two years' work experience in a commercial bakery; 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.

What you study

You'll study:

  • Introduction to Patisserie.
  • Introduction to Craft Baking.
  • Introduction to Bread Making.
  • Cake Decoration and Pastry.
  • Healthy Eating.
  • World Cooking Styles.
  • ICT.
  • Numeracy.
  • Communications.
  • Food Hygiene.
  • Bakery Processes.
  • Integrated Production Cookery

After the course


This course prepares you for a career as a trainee chef or trainee baker.

Continuing Study

Successful students can progress on to an NC Level 5 Professional Cookery, or in NC Level 5 Bakery.


How the course is taught

  • A combination of practical and theoretical cookery and bakery classes. All practical lessons are delivered in purpose built accommodation.
  • Theory lessons are delivered in IT enabled classrooms.
  • Continuous Assessment.

Assessment methods

Continuous Assessment; including Closed Book Assessments

Additional Information


  • PPE is required for practical lessons
  • Knives, tools and equipment appropriate to the tasks is a requirement of the course.

Dress code

  • PPE in practical lessons
  • Smart casual clothes in theory lessons.
  • Mode of Study:
  • Start Date:
    27th Aug 2018, 1 year
  • Location:
    City Campus