Introduction
Professional cookery has never been more in demand, with chefs playing a vital role in the dynamic and fast-growing hospitality industry. This Professional Cookery NC at SCQF Level 5 course is an exciting opportunity to begin your journey toward a rewarding career as a chef, offering a solid foundation and excellent progression routes.
Throughout the course, you will gain hands-on experience in our industry-standard training kitchen, where you will prepare, cook, and serve a variety of sweet and savoury dishes. The curriculum is designed to equip you with the essential skills, knowledge, and confidence needed to excel in professional kitchens.
With successful completion of the qualification, a wide range of career opportunities and further study options await, opening doors to roles in professional cookery and the broader hospitality sector.
Course code
SPCO
Location
Dumfries Campus
Duration
Attendance:
Full Time Attendance 2 or 3 days per week. 1 year (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
- 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:
Tuesday 24th March
Tuesday 5th 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 hairdressing 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
As part of the Professional Cookery NC @ SCQF Level 5 course, you will gain a comprehensive understanding of key culinary and operational skills through the following modules:
- Professional Cookery: Practical – Develop hands-on skills in food preparation, cooking, and presentation.
- Professional Cookery: Knowledge – Gain essential theoretical knowledge to support your practical learning.
- Professional Cookery: Kitchen Operations – Learn about the efficient management of kitchen processes and workflow.
- Food Hygiene for the Hospitality Industry – Understand best practices for food safety and hygiene in professional settings.
- Pastry – Explore techniques for creating a range of pastry-based dishes and desserts.
- Stocks, Sauces, and Soups – Master the foundational elements of cooking, focusing on flavour building and culinary basics.
- Health and Safety for the Hospitality Industry – Learn critical health and safety protocols to ensure a safe working environment.
Each module is designed to build a robust skill set, preparing you for success in a professional kitchen.
Assessments
You will be assessed through a combination of continuous practical assessments and written theoretical assessments, designed to evaluate both your hands-on skills and understanding of culinary concepts.
- Practical Assessments: Continuous assessment will take place during practical lessons, where you will be observed as you prepare, cook, and present dishes. Some practical assessments may relate to more than one unit, testing your ability to apply multiple skills simultaneously.
- Written Assessments: These will cover theoretical topics such as food hygiene, health and safety, and kitchen operations. Some written assessments will include closed book exams, ensuring a solid understanding of the foundational knowledge required in professional cookery.
These assessments are designed to ensure that you develop the necessary practical and theoretical expertise to succeed in a professional kitchen environment.
Progression
Upon successful completion of the Professional Cookery NC @ SCQF Level 5 course, you will have the opportunity to progress to Professional Cookery (SCQF Level 6). This next level will further enhance your culinary skills, deepen your knowledge, and prepare you for advanced roles within the hospitality industry, setting you on the path to becoming a highly skilled professional chef.
National Certificate in Professional Cookery at SCQF level 6:
NPA in Professional Cookery at SCQF level 6.
Career Prospects
Upon completing this course, you will be well-prepared to start your career in the hospitality and catering industry. Potential roles include Commis Chef, Trainee Chef, or Cook, where you will apply your skills in a professional kitchen. This qualification opens the door to various opportunities in restaurants, hotels, catering services, and other food service establishments, setting you on the path to further career progression in the culinary field.
Additional funding information
You may be eligible for Bursary or EMA (Education Maintenance Allowance) funding for this course. Please contact a member of the funding team for details.
Selling Points
- Thriving Industry: The professional cookery and hospitality sector is rapidly growing, both locally and internationally, offering a wide range of career opportunities.
- Hands-On Experience: Gain practical, industry-relevant skills in a fully equipped, industry-standard training kitchen.
- Career-Ready Skills: Develop the essential skills and knowledge required to start your career as a chef, with roles available in diverse settings such as restaurants, hotels, and catering services.
- Global Opportunities: A career in professional cookery offers the chance to work and travel internationally, opening doors to exciting opportunities worldwide.
- Creative and Rewarding Career: Enhance your creativity in the kitchen while gaining a rewarding career in a dynamic and ever-evolving field.
- Strong Progression Routes: This course provides a solid foundation with clear progression pathways into further study and advanced culinary roles.