This course is about developing culinary skills and knowledge in the professional kitchen. Building on previous cookery experience, the focus is on food production and food presentation skills at a higher level. During your studies you will cook a wide variety of dishes from soups and starters through to main courses and desserts, always aiming for the highest standard.  



  • One year full-time
  • This course may require attendance in the evening
  • Professional cookery
  • Kitchen operations 
  • Food hygiene
  • Hospitality costing
  • Menu development
  • Pastry 
  • Food service
  • Core skills 

One of the following:

  • SVQ: Professional Cookery SCQF Level 5 – including communications at SCQF level 5
  • NC: Professional Cookery
  • Relevant industry experience and/or other qualifications will be considered on an individual basis
In addition, internal applicants will require a positive Internal Learner Reference (ILR)
  • HNC: Professional Cookery SCQF Level 7
  • HNC: Professional Cookery (Patisserie) SCQF Level 7
  • Commis chef
  • Senior commis chef
  • Junior chef de partie
  • Cook
  • Supervisor
  • Padlock/locker deposit – £10 (where appropriate)
  • You may be required to take part in an informal conversation as part of the application process. This group/individual conversation may be an information session, a portfolio discussion, or a skills based exercise
  • Portfolio of dishes and knowledge assessment
  • Positive ILR