If you are an aspiring chef and would like to develop your skills and knowledge in professional cookery and kitchen management, then the PDA in Professional Cookery develops knowledge and skills in areas such as specialist culinary skills, food hygiene and control systems.
The PDA will allow you to gain practical and specialist skills at a high level, gaining valuable leadership skills and an understanding of the role of the supervisor. The course is ideal for someone who has been a chef de parti and is looking to make the next move to become a Sous Chef.
You will experience advanced, modern cookery techniques and look at food product development. The training environment is learner-centred and focuses on current industry standards.
Professional Cookery level 6
City and Guilds level 2
Working in industry
Or other equivalent industry qualifications
Information and Interview Session Requirements
Once we have received your application you will be asked to attend an informal information and interview session.
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.
Units are delivered with a mix of practical and theoretical elements and cover the following areas:
Professional Cookery – practical
Professional cookery – theory
Food hygiene Intermediate
The units maybe subject to change
Practical and theory assessments throughout the year, to facilitate flexible delivery and assessment, which is intended to be of a practical nature wherever possible, reflecting the realities of the professional kitchen. There will need to be a theory related session to cover the requirements of each unit.
Completion of a HNC in Professional Cookery (level 7)
On completion of your course in professional cookery you might want to consider employment at supervisory level such as sous chef or progress to HNC in Professional Cookery with Management builds on the knowledge and skills gained in the PDA in areas such a gastronomy, managing resources and kitchen planning and design.
Additional funding information
Part Time/ Day Release/Evening/ SVQ/ Infill
Professional Development Awards
4 HN credits (32 SCQF credits) £342.00 plus registration fee: £52.00
The 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.