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Professional Cookery NQ

(SCQF level 5)

Food, Events, Hospitality & Tourism, Hospitality and Leisure

Applications closed

Mode of Study


Start Date

30th Aug 2021, 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 prepare for a career as a chef with excellent career opportunities and progression routes open to those who successfully achieve the qualification. The NC Level 5 Professional Cookery course gives you an opportunity to prepare, cook and serve a range of sweet and savoury dishes both in our industry standard training kitchens and in our Bistro, which serves breakfast and lunch daily to students and staff.

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 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 reskill or pursue a career in professional cookery.

Successful achievement will prepare you for entry into the NC Level 6 Professional Cookery with further progression onto HNC/D Patisserie / Professional Cookery possible.

The course is delivered by highly qualified, experienced chef lecturers who have a wealth of experience in 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 an 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) at SCQF level 4 in Professional Cookery; OR
  • Three National 4 qualifications including English and Mathematics or Numeracy; OR
  • Other equivalent qualifications or experience.


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.
  • Pastry.
  • Stocks, sauces and soups.
  • Health and Safety for the Hospitality Industry.

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 to NC Professional Cookery (SCCF Level 6).


How the course is taught

  • Continuous assessment.
  • Combination of Practical and Theoretical Assignments delivered in classrooms and kitchens.

Assessment methods

  • Written Assessments.
  • Professional Cookery Practical Assessments.

Additional Information


  • Appropriate PPE to be worn in all practical cookery lessons.
  • Knives and tools appropriate to the task are required.

Dress code

  • Chef's Whites for practical classes.
  • Smart casual dress for theoretical lessons.
  • Mode of Study:
  • Start Date:
    30th Aug 2021, 1 year
  • Location:
    City Campus