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Professional Cookery - January Start NC

(SCQF level 6)

Food, Events, Hospitality & Tourism, Faculty of Leisure and Lifestyle

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Mode of Study


Start Date

16th Jan 2018, 1 year

16th Jan 2018, 1 year


City Campus

Applications from International Students Welcome


This NC Level 6 Professional Cookery course will develop your skills in professional cookery and covers presentation, preparation and the production of dishes. You’ll develop your cookery skills and knowledge using the college’s commercial kitchens and training restaurants. The course is designed to give you the skills and knowledge needed to work in the Catering Industry or to progress onto an HNC, or HND Course in Professional Cookery. This is an intensive course, covering the full SQA Group Award in 20 weeks, therefore 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, on the successful conclusion of your course. You will be given the opportunity to make a range of sweet and savoury dishes; developing your creative and artistic flair.

This course runs for 6 months from January - June 2019.

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 
  • Any SCQF Level 5 qualification in Professional Cookery, eg NVQ or SVQ at Level 2; OR
  • Three year’s catering experience in a reputable restaurant or hotel.

Additional selection requirements

You'll be invited to 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.

What you study

You'll study:

  • Cookery Processes.
  • Food Production and Presentation Skills.
  • Food Preparation Techniques.
  • Food Hygiene.
  • Food Service.
  • Menu Planning.
  • Costings.
  • Organisation of Practical Skills
  • Food Product Knowledge

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

Successful students can progress on to:

Successful students can apply for the HNC Professional Cookery, or HNC Professional Cookery (Patisserie) courses.


How the course is taught

The course is a balance of theoretical and practical units. Practical Units are delivered in purpose built accommodation. Theory rooms 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.
  • Students will be required 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:
    16th Jan 2018
    End Date:
    14th Jun 2018
  • Location:
    City Campus
  • Applications from International Students Welcome