Introduction
Are you ready to turn up the heat on your future career?
The Diploma in Professional Cookery (SCQF Level 5) is your ticket into the dynamic and exciting world of professional kitchens. Designed for aspiring chefs and food enthusiasts, this hands-on course will teach you essential cookery skills, culinary techniques, and industry standards to help you thrive in hospitality. From mastering the classics to exploring modern flavours, you’ll learn from experienced professionals in state-of-the-art facilities. If you’re passionate about food and ready to start your journey, this course is for you!
Course code
JCPCO
Location
Stranraer Campus
Duration
Attendance: Full time 2-3 days per week for 36 weeks
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.
School leavers or mature learner’s welcome.
You may be asked to demonstrate basic practical skills or attend an interview.
Entry is at the discretion of the centre.
Candidates should be in a job or placement where they are carrying out tasks and responsibilities which will allow them to gather the required evidence.
No prior qualifications are required to undertake this qualification, although experience in and/or knowledge of the hospitality industry would be an advantage.
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. English language ability may be evidenced through prior study, work experience, or assessment at interview. All applicants will be considered and language suitability will be confirmed by the curriculum team at interview.
Information and Interview Session Requirements
If selected, you will be asked to attend an in-person selection session where you will have the opportunity to demonstrate your skills, experience, enthusiasm and suitability for this course.
Please be aware that there are only 2 selection sessions available. We strongly recommend that you attend the first session as offers will be made from the session and this may reduce the places available for the second session.
Session dates are:
Thursday 26th March
Thursday 7th May
You must attend one to be able to be considered for a place on the course.
At the session you will also be required to bring:
Evidence of your qualifications, employment experience, interest in the sector demonstrated in your personal statement.
We will ensure the entry requirements, and your aspirations and career plans are appropriate for the course and the level of course you have applied for.
Entry Test – Hospitality Level 5
As part of the Hospitality program interview process, all applicants will be required to complete an entry test.
The purpose of the entry test is to help us understand your current skills, learning needs, and readiness for the course. It is not a pass or fail test, and you are not expected to have any previous hospitality experience.
The entry test may include: Short written questions Basic numeracy questions Simple scenarios related to Restaurant/Kitchen work and customer care
The information gathered from the test helps us to: Place you on the correct level of course Identify any additional learning support you may benefit from Ensure you are fully supported throughout your studies
The entry test will take place on the same day as your interview. Completion of the entry test is a mandatory part of the interview process.
Course Content
You will cover a range of practical and theory-based topics including:
- Food Preparation Techniques
- Cookery Processes (vegetables, meat, poultry, fish)
- Pastry and Desserts
- Food Hygiene and Health & Safety
- Menu Planning and Costing
- Teamwork and Working in a Professional Kitchen
- Hands-on learning in realistic kitchen environments is a core part of the course.
Assessments
Continuous practical assessment.
Short written assignments or questions.
Final practical cookery assessments.
Progression
Successful students can progress to:
- Professional Cookery SCQF Level 6
- Other relevant hospitality or culinary qualifications
- Apprenticeships in the hospitality industry
Career Prospects
This course opens doors to a variety of exciting roles, including:
- Commis Chef
- Trainee Chef in hotels, restaurants, or catering companies
- Kitchen Assistant roles in care, education, or events settings
- Opportunities to travel and work in the global hospitality sector
Additional funding information
Eligible students may apply for bursaries, EMA (Education Maintenance Allowance), or childcare support. Visit our funding page or speak to Student Services for full details.
Selling Points
Learn from industry-experienced chefs in fully equipped professional kitchens
Gain practical, real-world skills employers are looking for
Excellent progression and employment opportunities
Ideal for beginners with a passion for food
Develop confidence, teamwork, and creativity in the kitchen
A perfect launchpad for your culinary career!