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Professional Cookery - January Start NQ

(SCQF level 6)

Food, Events, Hospitality & Tourism, Hospitality and Leisure

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Mode of Study


Start Date

10th Jan 2022, 1 year


City Campus

  • Applications from International Students Welcome
  • 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. During the Covid pandemic, we have made some changes to the course delivery to adopt and support government guidelines to keep everyone safe - these are continually reviewed and updated. Currently, theory classes are being delivered online via Zoom, and practical sessions are on campus.

    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; 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. 

    Entry requirements

    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 year’s catering experience in a reputable restaurant or hotel

    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.  Where COVID restrictions are in place we will invite you to either a video meeting, telephone conference call or make an offer based on your application form.

    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

    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. Theory lessons are currently being delivered online via Zoom, students have access to the college's VLE, MyCity.

    Assessment methods

    Continuous Assessment.

    Additional Information


    • 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.
    • Mode of Study:
    • Start Date:
      10th Jan 2022
      End Date:
      17th Jun 2022
    • Location:
      City Campus
    • Applications from International Students Welcome