Introduction
Take Your Culinary Skills to the Next Level at Stranraer Campus!
The Diploma in Professional Cookery SVQ (SCQF Level 6) is designed for students ready to advance their skills and gain a recognised qualification in a working kitchen environment. Delivered at our Stranraer Campus, this course blends practical learning with professional standards, equipping you with the experience and confidence to work as a competent chef in the hospitality industry. If you’re passionate about food and eager to develop your craft, this course is your next step toward an exciting culinary career.
Course code
JCPRC
Location
Stranraer Campus
Duration
Attendance: Full time 2-3 days per week for 36 weeks
Entry Requirements
Completion of Professional Cookery at SCQF Level 5 or equivalent experience in a professional kitchen
Strong interest in progressing within the hospitality industry
Informal interview may be required to assess suitability
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.
Information and Interview Session Requirements
Applicants may be invited to an interview or information session to discuss the course structure, expectations, and their personal goals. This is also a chance to tour the facilities and meet the teaching staff at the Stranraer Campus.
Course Content
This course focuses on more advanced techniques and professional kitchen practices. Topics include:
- Preparing and cooking complex meat, fish, and poultry dishes
- Producing hot and cold desserts
- Developing pastry and bakery skills
- Supervisory skills and team leadership
- Food safety and workplace hygiene practices
- Working effectively in a hospitality environment
- Menu planning, costing, and kitchen management fundamentals
The SVQ framework ensures that you gain real, on-the-job competence in line with industry standards.
Assessments
Competency-based assessments in a real or simulated working environment
Ongoing observation and practical tasks
Portfolio of evidence demonstrating skills and knowledge
No final written exam—assessment is continuous and workplace-focused
Progression
Upon successful completion, students may progress to:
HNC in Professional Cookery or Hospitality Management
Advanced Apprenticeships in Hospitality
Specialist culinary courses (e.g., patisserie, international cuisine)
Further SVQs in the Hospitality and Professional Cookery suite at SCQF level 7
Employment in the hospitality sector as a sous chef
Career Prospects
Graduates of this course are well-prepared for professional roles such as:
- Chef de Partie
- Sous Chef (with experience)
- Pastry Chef
- Culinary Team Leader
- Roles in hotels, restaurants, catering businesses, and cruise ships
- Pathway into hospitality management
Additional funding information
Students may be eligible for:
Bursaries/EMA
Travel assistance
Childcare funding (if applicable)
Speak to Student Services at Stranraer Campus for advice and application support.
Selling Points
Gain an industry-recognised SVQ qualification at SCQF Level 6
Learn in real working kitchen environments
Delivered by experienced, professional chefs
Boost your confidence, speed, and leadership in the kitchen
Excellent job prospects and progression pathways
Supportive and inspiring learning environment at Stranraer Campus