Professional Cookery NC @ SCQF Level 6


The SCQF level 6 Professional Cookery Course gives you the opportunity to build upon the basic skills that were acquired on successful completion of the NC SCQF level 5 Professional Cookery course. The course provides a platform for students to enhance their skills in the preparation, production and finishing of a wide range of sweet and savoury dishes in our purpose-built, state of the art training kitchen and in our training restaurant, Zest.

This course is an excellent choicefor both for studentsaiming togain employment in the catering industry or progress onto further study at the college. The course is delivered by highly qualified chef lecturers who all have extensive experience in the catering industry.

The main focus of the course isin the development of skillsand knowledge, which arerequired in order to work in a professional kitchen environment. You'll also gain confidence as you progress through the theoretical units on the course and your understanding of food, menus and hygienic working practices increase.




Full Time Attendance 2 or 3 days per week. 1 year (36 weeks).

Entry Requirements

  • Professional Cookery qualification at SCQF level 5;OR
  • Any SCQF level 5 qualification in Professional Cookery, eg NVQ or SVQ level 2;
  • Other equivalent qualifications/experience.

Information and Interview Session Requirements

Once we have received your application you will be asked to attend an informal information and interview session. This may be virtual either through TEAMS or by phone but remember to tell us all about yourself in your personal statement!

This is a key aspect of the application process. You must confirm your attendance should you be offered an appointment.

During the information and interview session, we will ensure the entry requirements and your aspirations and career plan are appropriate for the course and the level of course you have applied for. It is therefore important that you prepare well for this.

Course Content

You'll study:

  • Professional Cookery: Practical.
  • Professional Cookery: Knowledge.
  • Professional Cookery: Kitchen Operations.
  • Food Hygiene.
  • Hospitality Costing.
  • Health and Safety in Hospitality.
  • Pastry.


  • Continuous assessment in practical lessons.
  • Written assessments on theoretical topics; including, closed book assessments.


You can apply for the HNC Hospitality courses on successful completion of this course.

Career Prospects

This course prepares you for a career as a Commis Chef, Trainee Chef or cook in the hospitality and catering industry.

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

The professional cookery and hospitality sector is a growing industry both locally and internationally, with lots of opportunities. This course will give you the skills to be a part of this exciting industry.