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
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.
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